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Lamb in redcurrant glaze
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| 2 | Lamb steaks |
| Rosemary | |
| Redcurrant jelly | |
| Red wine vinegar | |
| Black pepper | |
| sea salt | |
| Charlotte potatoes | |
| Carrots | |
| Green beans | |
Knob of butter for veg
15-20 minutes
Chop up Rosemary into fine pieces. Rub both sides of each lamb steak in Rosemary, black pepper and sea salt
In a foil layered grill tray, lightly grill (2 mins each side). Meanwhile, spoon 3-4 large dessert spoons of redcurrant jelly into a small saucepan. Add 2 dessert spoons of red wine vinegar, along with some black pepper and about 4-5 dessert spoons of water. Mix and simmer gently. Continue the simmering on a very low heat throughout.
Remove partially cooked steaks and brush one side with warm redcurrant glaze. Grill one side for 5 minutes at a medium heat. Remove and thoroughly brush other side with warm/simmering redcurrant glaze. Heat other side for 5 minutes.
If you like, you could again brush each side again and heat for a further 2 minutes each, depending on how well cooked you like your lamb steaks.
1 minute before end, pour meat juices from foil grill pan into simmering jus and continue to stir/simmer.
Serve steaks with a sprig of Rosemary onto heated plates and pour jus over steaks.
Serve with boiled charlotte potatoes, green beans and carrots.
Serves 2 (1 steak each).
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