Lamb Steaks with Redcurrant and Rosemary Gravy
A prime cut of beef expertly chargrilled over hot coals to tender, juicy perfection, served with house-crafted herb chimichurri or garlic butter.
Ingredients
- • 4 lamb leg steaks (trimmed of any visible fat (approx. 110g each))
- • 2 medium red onions (peeled and sliced)
- • 1 clove of garlic (peeled and crushed)
- • 200 g button mushrooms (sliced)
- • 1 beef stock cube (made up with 400ml boiling water)
- • 1 red wine stockpot
- • 1 tbsp Worcestershire sauce
- • 1 tbsp tomato puree
- • 2 tsp Dijon mustard
- • 2 tbsp redcurrant jelly
- • 100 g baby carrots (peeled and left whole)
- • 2 sprigs of fresh rosemary
- • salt and pepper (to taste)
- • low-calorie cooking spray
Preparation Steps
Spray a large frying pan with low-calorie spray and place on a medium heat. Add the onion and fry for 10 minutes, stirring occasionally, until softened and golden.
Add the garlic and the lamb steaks. Cook the lamb steaks for 1-2 minutes on each side to seal.
Add the mushrooms, beef stock, red wine stockpot, Worcestershire sauce, tomato puree, mustard, redcurrant jelly, carrots and rosemary and stir.
Simmer for 10-15 minutes until the sauce has reduced slightly, or for a little longer if needed.
Remove the sprigs of rosemary before serving. Taste the gravy and season with salt and pepper, if needed.
Serve with mashed potatoes and vegetables of your choice.