Welsh Lamb Steaks With Red Currant Glaze

Submitted by Amis227

"I love lamb as well as currants so this is a nice twist. Posted for Zaar World Tour 05"

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 29.58 ml olive oil
• 453.59 g lamb steak (Chump)
• 2 garlic cloves, peeled and crushed
• 3 sprig fresh rosemary
• 0.25 ml salt
• 0.25 ml fresh ground black pepper
• 14 fluid ounce red wine
• 59.16 ml red currant and port jelly (Waitrose makes this but sub regular currant jelly if you can't find it.)
• 9.85 ml fresh lemon juice

directions

1. Heat the olive oil in an ovenproof frying pan and brown the lamb on both sides for 2-3 minutes.
2. Add the garlic and rosemary, season and place in a preheated oven 220 C, 425 F, gas mark 7 for 10 minutes.
3. Remove the lamb from the oven and turn the heat off.
4. Wrap the lamb loosely in foil and return it to the oven for a further 10 minutes.
5. Drain off any excess fat from the pan.
6. 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.
7. 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.