Seared Lamb Leg with rosemary and Currant Sauce

Serves 4

 

4 ea                 Lamb leg steaks (trimmed)

1 oz                 Fresh Rosemary (picked and minced)

3 ea                 Garlic cloves (minced)

 

to taste           Fresh Cracked Black Pepper

to taste           Sea Salt

 

Procedure:

  1. Pre heat oven to 400 degrees. Place a sauté pan over medium-high heat. When pan is heating, season the lamb with rosemary, garlic, sea salt and black pepper.
  2. Sear the lamb for 2 minutes, turn over and sear the other side for an additional 2 minutes. lamb should just be starting to turn a nice golden brown, that’s good.
  3. Remove lamb from pan and place on a baking sheet. Place lamb in oven and roast for about 8 – 10 minutes. When the internal temperature of the lamb hits 120 degrees, remove from oven and let rest 5 minutes.
  4. Slice lamb and serve with 1 ounce of red currant sauce. (recipe follows)

 

 

Red currant sauce

 

4 oz                 Red Currant Jam

1 oz                 Apple Cider Vinegar

 

  1. Place red currant jam in a small sauce-pan and melt over low heat.  When jam is melted, add the cider to combine.
  2. When sauce is heated, remove from stove and serve with lamb steaks.