Lamb Steaks with Redcurrant and Rosemary Gravy
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Prep Time
15 MINS
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Cook Time
25 MINS
- KCals 288
- Carbs 20G
4 Servings
Ingredients
- 4 lamb leg steaks trimmed of any visible fat (approx. 110g each)
- 2 medium red onions peeled and sliced
- 1 clove of garlic peeled and crushed
- 200 g button mushrooms sliced
- 1 beef stock cube made up with 400ml boiling water
- 1 red wine stockpot
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- 2 tsp Dijon mustard
- 2 tbsp redcurrant jelly
- 100 g baby carrots peeled and left whole
- 2 sprigs of fresh rosemary
- salt and pepper to taste
- low-calorie cooking spray
Instructions
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Spray a large frying pan with low-calorie spray and place on a medium heat. Add the onion and fry for 10 minutes, stirring occasionally, until softened and golden.
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Add the garlic and the lamb steaks. Cook the lamb steaks for 1-2 minutes on each side to seal.
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Add the mushrooms, beef stock, red wine stockpot, Worcestershire sauce, tomato puree, mustard, redcurrant jelly, carrots and rosemary and stir.
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Simmer for 10-15 minutes until the sauce has reduced slightly, or for a little longer if needed.
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Remove the sprigs of rosemary before serving. Taste the gravy and season with salt and pepper, if needed.
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Serve with mashed potatoes and vegetables of your choice.