|
Serves:
4 |
Cooking:
25 minutes |
|
Preparation:
25 minutes |
calorie
count: 330kcal per serving |
Ingredients:
|
5ml/1 tsp |
fresh
rosemary, chopped |
|
15ml/1 tbsp |
fresh
parsley, chopped |
|
15g/½oz |
unsalted
butter, melted |
|
4 |
lamb leg steaks |
|
30ml/2 tbsp |
red wine vinegar |
|
30ml/2 tbsp |
redcurrant jelly |
|
90ml/6tbsp |
lamb stock |
|
30g/20z |
redcurrants |
|
to taste |
salt &
freshly ground black pepper |
Method:
Line a
grill-pan with foil to gather cooking juices and pre-heat grill to a
moderate heat.
Mix the herbs
and butter. Place steaks directly onto the foil in the grill pan and
brush with the herb butter mixture.
Grill the
steaks for around 7-8 minutes each side, re-basting frequently with
herb butter. When cooked to desired degree (i.e. medium, well-done),
transfer the steaks to a serving platter and keep warm.
Strain the
cooking juices from the grill pan into a small saucepan and add the
additional stock, vinegar and redcurrant jelly. Bring to the boil and
reduce slightly. Reduce heat and add any remaining herb butter and
the redcurrants. Season with salt & freshly ground black pepper
to taste and cook gently for 2-3 minutes more to heat through.
Spoon the
sauce over the lamb steaks and serve garnished with sprigs of fresh parsley.