Season the lamb steaks with sea salt and freshly ground black pepper, on both sides. Drizzle a little oil onto the steaks and rub the oil into the meat. Set to one side.

Drain the peeled potatoes and put them into a pan of fresh cold water, cover, bring to the boil and cook for 15 minutes, or until the potatoes are tender. Drain into a colander and set to one side to dry.

Place a dry frying pan onto a low heat. Throw in the pine nuts and allow them to toast until they turn golden – this will take around 30 seconds. Tip the pine nuts onto a plate and set to one side.

Add a little oil to the same pan, turn up the heat to medium-high and add the lamb steak to the pan. Fry for 5 minutes on one side then flip them over. Add the mushrooms to the pan and a teaspoon of butter and continue to cook for 3-4 minutes. Remove the lamb steaks (which will be cooked rare-medium rare) and leave them to rest on a plate.

Pour the stock into the pan, swirl the stock around and allow to bubble for a minute. Add the fresh dill and double cream, stir and and bring up to the boil. Then take the pan off the heat.

Mash the cooked potatoes, or put them through a potato ricer. Add one tablespoon butter, double cream and the fresh dill. Season with salt and pepper. Using a wooden spoon, stir the butter, cream and dill into the mashed potatoes, until the potatoes are creamy and smooth.

Divide the potatoes onto 4 plates. Slice each lamb steak in half and place on top of the mash. Spoon over over the creamy mushroom sauce. Sprinkle with the toasted pine nuts and serve straight away.