Lamb leg steaks with mint and apple cider sauce

2 large organic lamb leg steaks, each weighing about 300g and about 2cm thick, at room temperature 2-3tbsp olive oil
Sea salt and freshly ground black pepper

For the sauce:
60ml apple cider vinegar 2tbsp honey, or maple or agave syrup
1 large handful of mint leaves
Sea salt and freshly ground black pepper

Sprinkle the steaks with a good pinch of sea salt and freshly ground black pepper, then rub on both sides with the olive oil. Set aside.

To make the sauce, put the vinegar and honey in a small saucepan over low heat and bring to a gentle boil. Remove from the heat, then add the mint and a pinch of sea salt and freshly ground black pepper. Stir well, then cover with a lid – this helps the flavours to really mix together.

Heat a chargrill pan or frying pan over high heat. Cook the lamb for three minutes on each side for medium-rare. Leave to rest for five minutes. Carve the lamb and serve drizzled with the sauce.