Lamb Steaks With Redcurrant Glaze Recipes

Steps:

• Reserve the tips of the rosmary and chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb. Preheat the grill. Heat the redcurrant jelly gently in a small pan with 2 tablespoons of water. Stir in the vinegar. Place the steaks on a foil lined grill rack and brush with a little of the redcurrant glaze. Cook for about 5 minutes on each side, until deep golden, brushing with more glaze. Transfer the lamb to warmed plates. Tip any juices from the foil into the remaining glaze and heat through. Pour the glaze over the lamb and serve, garnished with the reserved rosemary.

Steps:

• Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
• Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
• Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
• Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
• To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
• On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
• Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
• Slice each parcel and serve with the sauce and watercress salad.

Steps:

• If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
• Put 2 tablespoons water into the crock-pot and place the lamb inside.
• Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
• Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
• Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
• About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
• Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
• Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!