Preheat your oven to 200°C. Remove the lamb steaks from your fridge to allow them to come up to room temperature. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Trim the green beans. Peel the potatoes and chop into 1cm thick rounds. Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). When the potatoes are cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain into a colander.

Heat a drizzle of oil in a large frying pan on medium heat. Add the garlic and cook until fragrant, 30 secs. Then add the creme fraiche, chicken stock paste, reserved potato water, rosemary and half the cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper. Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the sauce. Sprinkle the remaining cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

When the dauphinoise has 10 mins left, wash out your frying pan and put on high heat with a drizzle of oil. When hot, lay the lamb steaks into the pan, season with salt and pepper and fry until browned all over, 8-10 mins total (for medium-rare). TIP: Cook for 2 3 mins more if you like it more cooked. When cooked, transfer to a plate and leave to rest, covered loosely in foil. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.

While the beans cook, heat a drizzle of oil in the (now empty) steak pan on medium heat. Add the onions and fry until soft and sweet, 2-3 mins. Add the water for the sauce (see ingredients for amount) and bring to the boil, then stir in the red wine jus paste. Reduce the heat slightly, then bubble away until the sauce has reduced by half, 5-6 mins. Once glossy and thickened, remove from the heat.

Slice the lamb steaks and share between your plates with the dauphinoise and garlicky beans served alongside. Pour over the red wine jus to serve. Enjoy!