This classic, simple dish is absolutely delicious and is an excellent, quick recipe for cooking on the barbecue. The tangy flavour of redcurrants is a traditional accompaniment to lamb. It is good served with new potatoes and fresh garden peas tossed in butter.
4 large fresh rosemary sprigs
4 lamb leg steaks
75ml/5 tbsp raspberry or red wine vinegar
1. reserve the tips of the rosemary and finely chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb.
2. preheat the grill (broiler). Heat the redcurrant jelly gently in a small pan with 30ml/2 tbsp water and a little seasoning. Stir in the vinegar.
3. place the lamb steaks on a foil-lined grill(broiler) rack and brush with a little of the redcurrant glaze. Cook under the grill for about 5 minutes on each side, until deep golden, brushing frequently with more redcurrant glaze.
4. transfer the lamb to warmed plates. Tip any juices from the foil into the remaining glaze and heat through gently. Pour the glaze over the lamb and serve, garnished with the reserved rosemary sprigs.