Lovely tender lamb steaks, that are infused with the lovely sweet flavour of redcurrant. I like to serve this with crushed butter beans, to make this a nice carb free meal. This meal is also ridiculously easy, so much so that I feel a but daft writing it down!
Ingredients
Serves 2
Pack of three lamb rump steaks
100g butter
2 tsp dried rosemary
2 tbsp redcurrant jelly (plus more to serve)
Tin of butter beans
1/2 bag of mixed salad
Method
In a bowl, mix together the butter, redcurrant jelly and rosemary. Cover the bowl and put in the fridge to chill.
Heat the oven to 200'.
Put each of the lamb steaks in individual tin foil packages and spread the butter on top liberally (aka fuck loads of it on each steak to guarantee a nice gravy)
Seal up the packages and place in the oven for 30 minutes.
When you have five minutes left of cooking time, pour your tin of beans into a pan and heat on a medium heat.
Serve on a plate with the salad. Open the packages on the plate, so that the sticky gravy doesn't end up being stuck onto the baking tray. (See, I told you it was easy)
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