Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes' lamb has a sweet redcurrant jelly glaze and is served with butter and cream-enriched leeks
 

Peppered lamb steak with creamed leeks

Peppered Lamb Steak with Creamed Leeks

Method

 
1. Sprinkle the black pepper onto a small plate and press each lamb steak into the pepper to coat on both sides.

2. Heat the olive oil in a frying pan over a medium heat. Add the steaks to the pan and fry for 3 minutes on both sides or longer if you like your lamb well done.

3. Add the redcurrant jelly to the pan and cook until it dissolves completely. Cover in aluminium foil and leave in a warm place to rest.

4. Meanwhile, heat the butter in another pan, tip in the leeks and sweat until softened, but not coloured. Stir in the cream and cook for a further 2 minutes. Season to taste with salt and pepper.

5. Serve the lamb steaks with the creamed leeks.


Made with produce from Ty Newydd Organics - finalists of the Local Food Hero Awards 2007.

Comments                        add a comment add a comment

 
Be the first to add a comment...
easy
 
Serves: 4
quickcook
Prep: 15 min
Cook: 15 min
 
 

Ingredients


For the lamb

2 tbsp cracked black pepper
4 x 175 - 200g boneless lamb leg steaks
2 tbsp Olive oil
2 tbsp redcurrant jelly

For the leeks

knob of butter
4 leeks
4 tbsp double cream

 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 
Sky Channel 259, Virgin TV 260
UKTV Food On TV Now

UKTV Food  All UKTV