Potatoes:

1. Cut each potato into 4 and cover in a pan with water up to the level of the potatoes
2. Add Steenbergs perfect salt to taste
3. Boil the potatoes till they are soft but not mushy
4. Set aside till the steaks are cooked

Lamb with the crust:

1. Mix the breadcrumbs, sumac, olive oil and crushed cardamom seeds with the perfect salt blend
2. Divide the mixture between the four lamb steaks and press on top
3. Make sure the top of each steak is covered with the breadcrumb topping
4. Cook crumbed side of the lamb in a shallow pan, face down for ten minutes on a medium heat, careful not to burn
5. Turn over the steaks and continue to cook for a further ten minutes with a tablespoon oil
6. Rest for five minutes to let the meat relax

To serve:

1. Put a ¼ of the potatoes on each of the four plates
2. Top with a lamb steak and eat with seasonal vegetables