Lamb Steaks with Redcurrant Glaze
This classic, simple dish is absolutely delicious and is an excellent, quick recipe for cooking on the barbecue. The tangy flavor of redcurrents is a traditional accompaniment to lamb. It is good served with new potatoes and fresh garden peas toassed in butter.
- 4 large fresh rosemary sprigs
- 4 lamb leg steaks
- 5 tablespoons redcurrant jelly
- 2 tablespoons raspberry or red wine
- salt and ground black pepper
Reserve the tips of the rosmary and chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb.
Preheat the grill. Heat the redcurrant jelly gently in a small pan with 2 tablespoons of water. Stir in the vinegar.
Place the steaks on a foil lined grill rack and brush with a little of the redcurrant glaze. Cook for about 5 minutes on each side, until deep golden, brushing with more glaze.
Transfer the lamb to warmed plates. Tip any juices from the foil into the remaining glaze and heat through. Pour the glaze over the lamb and serve, garnished with the reserved rosemary.