***RECIPE*** Grilled Lamb with a Redcurrant Glaze

You will need:

The Bay Tree Redcurrant Jelly

Boneless Lamb Leg Steaks

Rosemary

Red Wine Vinegar

Salt & Pepper

Roast or New Potatoes and Veg to serve

 

 

 

Chop 4 sprigs of rosemary and rub over the lamb leg steaks along with salt and pepper to season.  Heat 5-6 table spoons of The Bay Tree's Redcurrant Jelly in a pan with 2-3 table spoons of water and 3-4 table spoons of red wine vinegar.  Keep stirring well and once the jelly has 'melted' brush the glaze over the lamb steaks.  Pop under the grill for around 5 mins, turn, brush glaze on the other side and grill for a further 5 mins or until cooked. 

 

Pour the remaining glaze onto the lamb steaks.  Serve with roast or new potatoes, a selection of veg and glass of fruity red!