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Dinner

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Fresh Rosemary
Lamb-Leg Steaks
Redcurrant Jelly
Raspberry Wine Vinegar | Red Wine Vinegar

Lamb Steaks with Redcurrant Glaze

This is a good recipe for the barbecue. Wait until the fierce heat has subsided and the coals are dusted with white ash, then place the rosemary-rubbed steaks directly on the grill rack. Brush frequently with the glaze as they cook.
Total time: 15 min
Servings: 4
Equipment: Grill | Broiler
  • 4 Fresh Rosemary
  • 4 Lamb-Leg Steaks
  • 5 tbsp. Redcurrant Jelly
  • 2 tbsp. Raspberry Wine Vinegar | Red Wine Vinegar
  • Reserve the tips of the rosemary and finely chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb.
  • Preheat the grill (broiler). Heat the redcurrant jelly gently in a small pan with 2 tbsp water and a little seasoning. Stir in the vinegar.
  • Place the lamb steaks on a foil-lined grill (broiling) rack and brush with a little of the redcurrant glaze. Cook under the grill for about 5 minutes on each side, until deep golden, brushing frequently with more redcurrant glaze.
  • Transfer the lamb to warmed plates. Top any juices from the foil into the remaining glaze and heat through gently. Pour the glaze over the lamb and serve with peas and new potatoes, garnished with fresh rosemary sprigs.