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Glazed Lamb Steaks with Balsamic and Redcurrant
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In this simple dish, which takes just minutes to prepare, the flavour of the tender lamb steaks is enhanced by balsamic vinegar and the sweetness of redcurrant jelly. This recipe uses Welsh lamb which is produced exclusively for Waitrose by a group of farmers who are committed to careful husbandry to ensure quality meat.
If time allows, leave the steaks in the glaze and place in the fridge for 10-15 minutes before cooking, to absorb the flavours. Don't season with salt during cooking as this draws out the juices. Wash hands, equipment and work surfaces after handling raw meat.
Typical values per serving:
13.4% fat per serving
This recipe was first published in November 2001.