Preparation:
Cut each lamb steak into 4 pieces. Sprinkle the ground cumin over the
steak pieces ans season each with freshly ground black pepper.
Heat the butter and oil in a large frying pan and fry the lamb pieces
for 5-8 mins until browned and cooked to your liking. Remove from the
pan, cover and keep warm.
Add the red wine and redcurrants to the frying pan and bring to the
boil, then boil rapidly for 5 mins. add the redcurrant jelly and sugar,
reduce the heat and simmer for a further 5-10 mins., until the jelly has
melted and the sauce has thickned slightly.
Serve the lamb steaks with the sauce, garnished with redcurrant spigs
and watecress.
Buon appetito!
Anna (from Italy) |
