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Welsh Lamb Steaks with Redcurrant Glaze

30 ml Waitrose Olive Oil; (2tbsp)
2 250 g pack Welsh Lamb Chump Steaks
2 Cloves garlic; peeled and crushed
3 Sprigs Waitrose Fresh Rosemary
Salt and freshly ground black pepper
400 ml Red wine; (14fl oz)
60 ml Waitrose Redcurrant and Port Jelly; (4tbsp)
10 ml Fresh lemon juice; (2tsp)

Heat the olive oil in an ovenproof frying pan and brown the lamb on both sides for 2-3 minutes.

Add the garlic and rosemary, season and place in a preheated oven 220C, 425F, gas mark 7 for 10 minutes.

Remove the lamb from the oven and turn the heat off. Wrap the lamb loosely in foil and return it to the oven for a further 10 minutes.

Drain off any excess fat from the pan. Stir in the red wine and redcurrant jelly. Bring to the boil and simmer for 10-15 minutes or until syrupy and reduced by half. Add the lemon juice and season if required.

To serve, spoon the glaze over the lamb and serve with a selection of steamed baby summer vegetables such as courgettes, carrots, sweetcorn and peppers.

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