Ingredients
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
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.
