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    Glazed Lamb Steaks with Balsamic and Redcurrant

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    Glazed Lamb Steaks with Balsamic and Redcurrant

    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.

    • Preparation time: 5 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 13 minutes to 15 minutes 15 minutes

    Serves: 2


    • 3 tbsp balsamic vinegar
    • 1 tbsp olive oil
    • 2 tbsp redcurrant jelly, melted.
    • 1 tbsp chopped fresh rosemary
    • Freshly ground black pepper
    • 1 pack Waitrose Welsh Lamb Leg Steaks (4 steaks)


    1. To make the glaze, mix together the vinegar, oil, redcurrant jelly, rosemary and pepper in a shallow dish. Place the lamb steaks in the mixture and turn to ensure they are evenly coated.
    2. Heat a heavy-based, large frying pan until hot, then fry the steaks for 4-5 minutes each side, until thoroughly cooked, reducing the heat if necessary. Remove the steaks from the pan, reserve and keep warm. Meanwhile, pour the remaining glaze into the pan and stir into the meat juices. Return to the heat and simmer for 1-2 minutes, or until reduced slightly to make a sauce.
    3. Place the steaks on 2 plates and garnish with extra rosemary. Serve immediately with Waitrose Bistro Potato Dauphinoise and mange tout, drizzled with the sauce.

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    Cook's tips

    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.


    Average user rating

    4 stars