Gordon Ramsay\'s Great British Pub Food

Lamb steak with redcurrant sauce

This is an excellent, quick and easy way t o cook lamb leg or

shou Ider stea ks. We've used redcu rra nt j elly to add a little

sweetness to the sauce, but you can also throw in a

handful of fresh redcurrants to add a tart element: cook

the redcurrants until they burst and add a little more

redcurrant jelly, balancing the sweet, sour and savoury

flavours; sieve the sauce bef ore serving.

First, ma ke the sauce. Melt the butter in a sa ucepan and saute the
shallot with a pinch of salt and pepper for 5 -6 minutes until soft but
not coloured. Add the rosemary and pour in the red wine. Let bubble
until the w ine has reduced by half, then pour in the stock. Return to
the boil and cook until reduced again by half. Stir in the redcurrant
jelly and Wo rcestershire sa uce and adjust t he seasoning to taste.

When ready cook, season the lamb steaks o n both sides with salt
and pepper. He .... t he olive oil in a wide frying pan, add the rosemary
sprig a nd swirl the oil around the pan to inf use. When it is hot, add
the lamb st e aks and fry for 1'/2-2 minutes on each side until browned
on the outside but still pink in the middle. They should feel slightly
springy w he n pressed. Transfer to a warm plate and leave to rest for
3-5 minute s.

Leaving the frying pan o n the heat, pour in t he redcurrant sauce,

scraping up any sediment from the base of the pan with a wooden

spatula. Pour in any juices f rom the resting steaks and swirl the pan to

incorporate them. Take off the heat and check t he seasoning.

Place a lamb steak on each warm plate and spoo n over the redcurrant

sauce. Delicious w it h sauteed potatoes flavoured with rosemary and

buttered g reen beans on t he side.

SERVES 4

4 lamb steaks, about

175-200g each

sea salt and black pepper

2 tbsp olive oil

1 rosemary sprig

REDCURRANT SAUCE

20gbutter

1 shallot, peeled and

finely sliced

1 rosemary sprig, leaves

stripped and chopped

250ml red wine

250mllamb stock (see

page 245) or chicken

stock (see page 243)

1 tbsp redcurrant jelly

1 tbsp Worcestershire

sauce

GRILLS AND SAUTES 179