Try this Welsh Lamb Steaks with Redcurrant Glaze recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in an ovenproof frying pan and brown the lamb on both sides for 2-3 minutes. Add the garlic and rosemary, season and place in a preheated oven 220?C, 425F, gas mark 7 for 10 minutes. Remove the lamb from the oven and turn the heat off. Wrap the lamb loosely in foil and return it to the oven for a further 10 minutes. Drain off any excess fat from the pan. Stir in the red wine and redcurrant jelly. Bring to the boil and simmer for 10-15 minutes or until syrupy and reduced by half. Add the lemon juice and season if required. 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. NOTES : Rosemary, redcurrant jelly and red wine are classic accompaniments to roast lamb and this recipe combines all three. Served with lightly steamed vegetables, these Welsh Lamb steaks make the perfect summer roast.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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