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Rosemary & Redcurrant Glazed Lamb

with Roast Potatoes, Cabbage, Broccoli & Carrots


Serves 3


3 Lamb Leg Steaks

2 tsp Dried Rosemary

4 tbsp Redcurrant Jelly

2 tbsp Red Wine Vinegar

3 large Potatoes

half a Cabbage

1 head of Broccoli

4 large Carrots

1-2 tbsp Olive Oil

Salt & Freshly Ground Black Pepper




1. Combine the Rosemary, Redcurrant Jelly & Red Wine Vinegar in a saucepan, Heat on a medium heat until it forms a sauce, leave to cool


2. Once the sauce is cool, place the Lamb Steaks in a bowl & pour over the sauce, cover with cling film & leave to marinate for at least 30 minutes (Preferably overnight in the fridge, if you have time)


3. Meanwhile, preheat the oven to 230C/440F/Gas 8, cut the Potatoes into quarters & place in a pan of cold salted water, then heat on high until boiling, then reduce the heat to three quarters heat for 5 minutes or until medium soft (NOTE: Now is time to remove the Lamb from the fridge if marinated overnight)


4. When the potatoes are cooked place them on an oiled baking tray & cook for 30 minutes in the oven, turning ocasionally


5. Preheat the grill to a medium heat, Next, Boil a large pan (or two medium sized pans) of salted water on high heat, Shred the cabbage,cut the broccoli into florets & slice the carrots, Add them to pan(s) & bring back to the boil, then reduce the heat to about three-quarters heat and simmer for 5-10 minutes depending how you like your vegetables


6. Whilst the vegetables cook, Place the lamb steaks on a grill pan, reserve the marinade & cook for 15-20 minutes, turning 3-4 times during cooking, reserve juices for serving


7. Place the remaining marinade & the juices from cooking the meat into a pan and heat though


8. Once everything is ready, Place a piece of meat each onto warmed plates, along with 4 Roast Potatoes each & a serving spoon (or 2 if you like) of the vegetables onto each plate, finally to finish drizzle the sauce over the lamb& serve while hot