Yield: 4 servings
|30 millilitres||Waitrose Olive Oil; (2tbsp)|
|2 \N||250 g pack Welsh Lamb Chump Steaks|
|2 \N||Cloves garlic; peeled and crushed|
|3 \N||Sprigs Waitrose Fresh Rosemary|
|\N \N||Salt and freshly ground black pepper|
|400 millilitres||Red wine; (14fl oz)|
|60 millilitres||Waitrose Redcurrant and Port Jelly; (4tbsp)|
|10 millilitres||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 220ºC, 425ºF, 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.
Converted by MC_Buster.
NOTES : Rosemary, redcurrant jelly and red wine are classic accompaniments to roast lamb and this recipe combines all three. Served with lightly steamed vegetables, these Welsh Lamb steaks make the perfect summer roast.
Converted by MM_Buster v2.0l.