Apricot-crumbed lamb steaks

1 Process bread in a food processor until mixture resembles fine breadcrumbs. Transfer to a bowl and mix with fennel seeds.

2 Place jam in a microwave-safe bowl. Cook on high for 20 seconds. Brush steaks with jam and coat with crumb mix.

3 Heat a non-stick frying pan over a medium heat. Spray steaks with oil and cook until golden. Turn and cook for a further 3 minutes, or to your liking.

4 Place carrots in a saucepan and cover with cold water. Bring to the boil then simmer until tender. Add beans and cook for 1-2 minutes, or until tender. Serve lamb steaks with carrots and beans.