- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 rosemary sprig, leaves chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 lamb leg steak
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 3 new potatoes, cut in half lengthways
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 garlic clove, slightly bashed
- 75ml lamb or beef stock
- 1½ tsp redcurrant jelly
- 100g pack sliced runner bean
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tsp finely chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
Serve the lamb with the potatoes and beans, and the sauce spooned over.
Use up leftover redcurrant jellyMelt 1 tbsp leftover redcurrant jelly over a low heat, then pour into a bowl and whisk in olive oil, balsamic vinegar and Dijon mustard to make a salad dressing. Or stir through 1 tbsp of the jelly into Bolognese sauce to add a sweet richness.