Chop the rosemary leaves and rub into the steaks with salt and pepper.
Turn on the grill to heat it up.
Heat and mix the redcurrant jelly and water in a small pan, stir in the vinegar.
Place the steaks on a foil lined grill and brush with the sauce. Cook for about 5 minutes on each side brushing with the sauce.
Transfer the lamb onto warmed plates, tip any juices from the foil into the remaining sauce.
Pour the sauce over the lamb and serve. Really nice with crushed new potatoes with rocket.
|Red Wine Vinegar||1tbls|
|Salt And Pepper||Pinch|
Looking for something hearty and comforting to make to warm your soul on a cold night? Mince and dumplings can fill you up through and through, giving your belly a hug from the inside. And as deliciou... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.