Lamb Steaks with Shallots, Rosemary and Red Wine

This is a simple recipe and my absolute favourite way to cook lamb.  The light sauce allows the wonderful, delicate flavour of the lamb to shine through.  

The quantities can easily been increased or decreased as needed.

Serves 4

Ingredients

4 Lamb Leg Steaks

2-3 Shallots, peeled and thinly sliced

approx. 10 Rosemary leaves, chopped very small

Olive Oil

Salt and Black Pepper

A large glass of Red Wine

1 teaspoon Redcurrent Jelly 

• Lightly coat the leg steaks with oil and season with black pepper.
• Heat a large frying or griddle pan on a medium heat until hot.
• Season the lamb steaks with a sprinkling of salt and put straight into the hot pan. 
• Cook for 3-5 minutes each side, depending on the thickness of the steaks and how well cooked you like them.
• Remove them to a warm plate and cover with foil to keep warm.
• Tip the shallots and rosemary into the hot pan and sizzle for a few minutes to soften, moving them around so they don’t burn.  Pour in the red wine and let this bubble vigorously until it is reduced by about half, add the redcurrent jelly and let it melt in whilst stirring.
• To finish, return the lamb steaks to the pan to heat through again, with any juices that have collected.  Turn them over in the syrupy sauce then serve, pouring a little shallot sauce over each steak.