Welsh Lamb Steaks With Red Currant Glaze

• 2 tablespoons olive oil
• 1 lb lamb steak (Chump)
• 2 garlic cloves, peeled and crushed
• 3 sprigs fresh rosemary
• 1 pinch salt
• 1 pinch fresh ground black pepper
• 14 fluid ounces red wine
• 4 tablespoons red currant and port jelly (Waitrose makes this but sub regular currant jelly if you can't find it.)
• 2 teaspoons fresh lemon juice

1. Heat the olive oil in an ovenproof frying pan and brown the lamb on both sides for 2-3 minutes.
2. Add the garlic and rosemary, season and place in a preheated oven 220 C, 425 F, gas mark 7 for 10 minutes.
3. Remove the lamb from the oven and turn the heat off.
4. Wrap the lamb loosely in foil and return it to the oven for a further 10 minutes.
5. Drain off any excess fat from the pan.
6. Stir in the red wine and redcurrant jelly.
7. Bring to the boil and simmer for 10-15 minutes or until syrupy and reduced by half.
8. Add the lemon juice and season if required.
9. 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.

olive oil, lamb steak, garlic, rosemary, salt, fresh ground black pepper, red wine, red currant, lemon juice

Taken from www.food.com/recipe/welsh-lamb-steaks-with-red-currant-glaze-137589 (may not work)