Ingredients Jump to Instructions ↓

  1. 4 lean Welshs leg of lamb , steaks Knob of butter

  2. 1 tbsp olive oil

  3. 1 onion , roughly chopped

  4. 1 cloves garlic , crushed

  5. 1 1/4 cm fresh root of ginger

  6. 3 plums , stoned and roughly chopped

  7. 1 cooking apple , peeled, cored and chopped

  8. 150 ml red fruit juice , e.g blueberry, cranberry

  9. 50 g soft dark brown sugar

Instructions Jump to Ingredients ↑

  1. Welsh lamb steak Method 1. For the chutney: heat the oil in a small non-stick pan. Add the onion, garlic and ginger; cook for a few minutes until softened. Tip in the plums, apple, fruit juice and sugar. Simmer for about 10 minutes until reduced and slightly sticky. Set aside.

  2. Season the lamb steaks with a little salt and black pepper. Preheat a grill or griddle plate and cook the steaks for about 4-6 minutes each side, depending on the thickness of steak. When cooked, place on a plate and add a small knob of butter to the top of each steak. Stand for 3-5 minutes.

  3. Serve the steaks with buttery juices, chutney and seasonal vegetables. As part of National Butcher’s Week, the Meat Trades Journal has set up a butchers listing service where consumers can find their nearest butcher.


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