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Welsh Lamb Steaks With Red Currant Glaze

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“I love lamb as well as currants so this is a nice twist. Posted for Zaar World Tour 05”

Ingredients Nutrition


  1. Heat the olive oil in an ovenproof frying pan and brown the lamb on both sides for 2-3 minutes.
  2. Add the garlic and rosemary, season and place in a preheated oven 220 C, 425 F, gas mark 7 for 10 minutes.
  3. Remove the lamb from the oven and turn the heat off.
  4. Wrap the lamb loosely in foil and return it to the oven for a further 10 minutes.
  5. Drain off any excess fat from the pan.
  6. 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.
  7. 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.

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