Welsh Lamb Steaks With Red Currant Glaze

1. 1

   Heat the olive oil in an ovenproof frying pan and brown the lamb on both sides for 2-3 minutes.

2. 2

   Add the garlic and rosemary, season and place in a preheated oven 220 C, 425 F, gas mark 7 for 10 minutes.

3. 3

   Remove the lamb from the oven and turn the heat off.

4. 4

   Wrap the lamb loosely in foil and return it to the oven for a further 10 minutes.

5. 5

   Drain off any excess fat from the pan.

6. 6

   Stir in the red wine and redcurrant jelly.

7. 7

   Bring to the boil and simmer for 10-15 minutes or until syrupy and reduced by half.

8. 8

   Add the lemon juice and season if required.

9. 9

   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.

* Per serving · 4 servings · Values may vary.