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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

1. Put the marinade ingredients into a small saucepan and heat until almost boiling.

2. Leave to get completely cold.

3. 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.

4. When ready, remove the meat, strain the marinade, and put the liquid into a small pan.

5. Add the redcurrant jelly and stir over a gentle heat until the jelly melts.

6. Grill the lamb steaks, as preferred, under a hot grill.

7. 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.