Tender Lamb With Red Wine And Currant Sauce

1. 1

   1. Heat pan with olive oil until hot. Add lamb, searing and sealing the meat. Cook to your liking, lamb is best a little rare.

2. 2

   2. Remove lamb from pan, place in foil parcel and let rest.

3. 3

   3.Using the same pan as before, (keeping oil and liquids), add shallots and rosemary leaves. Cook on medium heat until shallots are softened.

4. 4

   4. Add currants and blasamic vinegar and cook for 2 minutes.

5. 5

   5. Add red wine and bring to the boil. Reduce heat and simmer until wine is reduced by half. Add salt and pepper to taste.

6. 6

   6. Remove lamb from foil and serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.