Welsh Lamb Steaks With Red Currant Glaze Recipes

LAMB STEAKS WITH REDCURRANT GLAZE RECIPE

Steps:

• Reserve the tips of the rosmary and chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb. Preheat the grill. Heat the redcurrant jelly gently in a small pan with 2 tablespoons of water. Stir in the vinegar. Place the steaks on a foil lined grill rack and brush with a little of the redcurrant glaze. Cook for about 5 minutes on each side, until deep golden, brushing with more glaze. Transfer the lamb to warmed plates. Tip any juices from the foil into the remaining glaze and heat through. Pour the glaze over the lamb and serve, garnished with the reserved rosemary.

ROAST SHOULDER OF LAMB WITH MUSTARD AND RED CURRANT GLAZE

Steps:

• Trim excess fat from lamb.
• Combine mustard, jelly, garlic, oil, and say sauce.
• Brush glaze over lamb.
• Place lamb on rack over a baking dish.
• Add about 0.5 cup water to baking dish.
• Bake in a moderate oven, 180°F, basting frequently with pan juice for 1.5 hours or until done as desired.
• Stand keeping warm for 10-15 minutes.
• Serve glazed lamb with gravy.

RED CURRANT GLAZE

Steps:

• Heat the jelly and water in a small saucepan over medium heat until melted and smooth.
• Remove from heat.
• Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.

WELSH LAMB STEAKS WITH RED CURRANT GLAZE

Steps:

• 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 220 C, 425 F, 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.