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The rosemary marinade adds flavor to the meat before grilling. Serves 4.
Ingredients
4 lamb steaks, cut across the leg
Sprigs of rosemary to garnish
Marinade
¼ pint red wine
1 onion, peeled and roughly chopped
2-3 sprigs of rosemary
6 peppercorns
1 tablespoon olive oil
4 tablespoons redcurrant jelly
Method
Put the marinade ingredients into a small saucepan and heat until almost boiling.
Leave to get completely cold.
Put the lamb steaks into a shallow dish and pour the marinade over; cover and leave in a cool place for 3 to 4 hours.
When ready, remove the meat, strain the marinade, and put the liquid into a small pan.
Add the redcurrant jelly and stir over a gentle heat until the jelly melts.
Grill the lamb steaks, as preferred, under a hot grill.
Serve with warm redcurrant sauce and garnish with fresh rosemary sprig.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.