Nigel Slater’s recipe for grilled lamb steaks and sour cream sauce

A meaty treat served with fried new potatoes. By Nigel Slater

over a moderate heat, then add the slices of potato and cook them for 12-15 minutes, until they are golden. Turn the slices and cook the other side.into a small bowl. Stir in 1 tbsp of. Remove 1 tbsp of tarragon leaves from their stems, finely chop them and add them to the sour cream. Halve 6 smalllengthways, then stir them into the dressing, with a little salt and pepper. Cover and leave to chill until needed.

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