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<Recipe recipeId="16938" locale="en">
<RecipeHeader>
<RecipeTitle>Lamb in redcurrant glaze</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="945" quantity="2.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2</IngredientQuantity>
<IngredientItem>Lamb steaks</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="750" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Rosemary</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>Redcurrant jelly</IngredientText>
<Ingredient id="723" quantity="0.0" unit="" comment="Red" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Red wine vinegar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="726" quantity="0.0" unit="" comment="Black" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Black pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1819" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>sea salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>Charlotte potatoes</IngredientText>
<Ingredient id="1104" quantity="0.0" unit="" comment="" defaultState="true" weightGram="72.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Carrots</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1540" quantity="0.0" unit="" comment="Green" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Green beans</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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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