Welsh Lamb Steaks With Red Currant Glaze – a delicious recipe with olive oil, lamb steak, garlic, rosemary, salt, fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the olive oil in an ovenproof frying pan and brown the lamb on both sides for 2-3 minutes.
2
Add the garlic and rosemary, season and place in a preheated oven 220 C, 425 F, gas mark 7 for 10 minutes.
3
Remove the lamb from the oven and turn the heat off.
4
Wrap the lamb loosely in foil and return it to the oven for a further 10 minutes.
5
Drain off any excess fat from the pan.
6
Stir in the red wine and redcurrant jelly.
7
Bring to the boil and simmer for 10-15 minutes or until syrupy and reduced by half.
8
Add the lemon juice and season if required.
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.
462
kcal
Calories
28
g
Fat
19
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb lamb steak (Chump), 2 garlic cloves, peeled and crushed, 3 sprigs fresh rosemary, and more.
Yes, Welsh Lamb Steaks With Red Currant Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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