Stonecot Hill - Recipes - Lamb Steaks with Redcurrant and Red Wine Sauce

The Recipe For Love - Lamb

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Lamb Steaks with Redcurrant and Red Wine Sauce

Cooking Time approx 12-15 minutes

Ingredients (serves 2)
2 x lean lamb leg steaks
1 x 5ml sp (1 tsp) oil
3 x 15ml sp (3 tbsp) redcurrant jelly
150ml (1/4 pt) red wine
1 x 15ml sp (1 tbsp) fresh rosemary or pinch of dried rosemary
1 x 5ml sp (1 tsp) gravy granules

Method

Heat the oil in the frying-pan and cook steak as chart below. Remove from pan and keep warm.
Add redcurrant jelly, wine and rosemary to the pan and boil for 1-2 minutes. Add the gravy granules and stir until thickened.
Serve the lamb steaks on a bed of shop-bought mashed potato, carrot and parsnip or plain mash with steamed asparagus drizzled with the sauce.

Cut	Approximate Thickness	Approximate Time Per Side
Lamb leg steaks	1-2cm (1/2" - 3/4")	4-6 mins
Skewered lamb escalopes/lamb leg steaks	1-2cm (1/2" - 3/4")	4-6 mins
Lamb butterfly steaks/loin steaks	1-2cm (1/2" - 3/4")	4-6 mins
Lamb rosettes/shoulder steaks	2cm + (3/4" +)	6-10 mins
Mini loin steaks	1cm (1/2")	2-3 mins

Meat and Livestock Commission, Milton Keynes MK6 1AX

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