Lamb Rump Steaks
These go well with seasonal vegetables & baby minted potatoes!
- JCF Lamb Rump Steaks (1 pack of 2)
- Lamb or Beef stock 350ml
- Red Wine 250ml
- Redcurrant Jelly 2 tsp
- 2 Sprigs Rosemary
- Olive Oil
Preheat the oven to 180 C
Rub the lamb rumps with a little olive oil. Season with salt & pepper. Place them fat side down in a preheated frying pan, turning regularly to sear on all sides. This will take about 2-3 mins.
Place in an ovenproof dish for approximately 11 mins, or until they’re cooked to your liking. (They will cook a little more while they are resting)
Cook your vegetables whilst the steaks are in the oven
Once the steaks are cooked remove them from the oven, wrap each in clingfilm and leave to rest whilst making your sauce
Using the frying pan that you seared the steaks in, mop up the pan juices by pouring in the stock, red wine, rosemary and redcurrant jelly. Reduce this by half. Strain to remove the rosemary.
Slice the steaks, arrange on a plate & drizzle over the sauce.
Serve with your chosen veg & enjoy!