Sorry it's been a quiet week on the blog front, but I've been hectic with work and have only just got round to catching up with you all! I've a couple of recipes that I hope to get up over the next few days and I'm finishing off the birthday cake too. I do need to start properly photo blogging these as I go along; the photos up at the moment are just snaps taken on my phone, as the recipes would be so much better with some images in them. Anyway, first things first, is a version of a lamb marinade that ends up as a lovely sticky redcurrant jus.

What You'll Need

Lamb Steaks - Local as per usual from the Farm Butcher. We've used chops, steaks and loin but usually go for steak as the Other Half prefers meat without a bone to eat around

5 tablespoons Red Wine Vinegar

2 tablespoons Redcurrant Jelly - Homemade and generously supplied in copious quantities from the Other Half's mum

Fresh Rosemary - Healthy sprig from the garden

Fresh Thyme - Another healthy sprig from the garden

1 Clove Garlic

1 tablespoon Oil

What You'll Need to Do

In a shallow dish, big enough to take your lamb steaks, add the red wine vinegar and redcurrant jelly. I tend to whisk the vinegar and the jelly up with a fork, as it hlps the jelly break up and coat the lamb more effectively

Finely chop or crush the garlic

Finely chop the thyme and rosemary leaves

Add the garlic, thyme and rosemary to the marinade

Mix the marinade, add the lamb steaks and cover the dish 

Leave the marinade for 30 minutes at room temp or in the fridge for longer - I tend to make mine in the morning and leave in the fridge for a good couple of hours

When ready to cook, heat the oil in a large frying pan

Over a medium heat, add the lamb and the marinade to the pan

Cook the lamb for about 10-12 minutes or until the marinade has reduce to a sticky jus, turning the steaks over half way through

If you want to cook the lamb on a BBQ, wrap the lamb and some of the marinade in a foil parcel and allow it to grill for 10-12 minutes

We tend to have the lamb with some creamy mashed potato and fresh green veggies, like french beans or sugar-snap peas, or if done on the BBQ fresh potato salad and green, mixed salad

I love this recipe. It has so much flavour and the lamb is so tender!! It is so simple and easy to cook, but I always find that there is never enough of the sticky jus for both of us and sometimes add extra red wine vinegar and redcurrant jelly to the marinde so that we have extra. It is so fruity and sticky drizzled over creamy mash. 

Enjoy!