Roast Garlic in tinfoil for an hour, once done, squeeze out of cloves and mix with butter. Place in fridge until serving time.

Boil potatoes in small cubes until softened then remove, drain and spread onto a baking sheet. Crush with the bottom of a glass, season and bake in the oven.

Whilst potatoes are roasting, heat a frying pan with drizzle of oil and fry lamb steaks with some chopped garlic and seasoning.

Boil green beans until softened, then serve with crispy roasted potatoes and lamb steaks topped with roasted garlic butter.