14 April 2012

Rosemary Lamb Steaks in Redcurrant Gravy with Thyme and Mustard Mash.

'Age Ain't Nothing But A Number' by Aaliyah

This afternoon I played many of Aaliyah's tracks, but this album brought back the best memories. Also I had a talk with my best mate about the title of this album, as it was relevant to the topic of conversation. I wish I could type about men, relationships, fashion mishaps, nights out and all the other juicy gossip everyone might like to get their teeth into, but this blog is solely about food and music. Maybe one day I may reveal some funny stories, if they are linked in any way to food! 

The Lunch:

Lamb rump steaks with rosemary and garlic butter

Served with

Thyme and wholegrain mustard mashed potatoes

Covered in

Redcurrant, red wine and onion gravy

A perfect lunch menu for a lazy weekend chilling in. 

Recipe for 2 meat loving adults


4 lamb rump steaks (approx 400g in total)
2 cloves of garlic, grated.
20g butter
Rosemary leaves off one sprig.

Désirée potatoes
100ml creme frche
Thyme leaves off 2 sprigs
2 tsp wholegrain mustard

225g fresh redcurrants
4 tsp Bisto gravy granules
Juices from lamb, once cooked.
Red wine (choose any that you would drink, my choice was Shiraz)
Water from boiled potatoes.
1 small onion, chopped.


: Peel and cut the potatoes in half, put in a pot of water and let them boil. These will take the longest. 
: Make the rosemary butter by grating the garlic and combining it with butter and chopped rosemary leaves. For a better result, put the leaves in a mortar and use a pestle to release their aromas. Mix all the butter ingredients well and add a pinch of salt and black pepper. Put to one side.
In a small pot put the redcurrants and one tablespoon of caster sugar, let this boil. Then strain this through a sieve, pressing down with a spoon to ensure you have all the sauce. Keep to one side.
Preheat the oven to 200°c.
Stab the lamb steaks so the butter can ooze in while cooking.
Rub the butter on the lamb steaks. 

: Place the lamb on the middle shelf, and cook for 12-15 minutes max.
 So once the potatoes are soft, drain and keep the water in a bowl (save this for the gravy and boiling preferred greens).
Mash the potatoes and add all the ingredients, taste as you go along to see if it needs seasoning. 

: Once the lamb is done, drain the juices in a small bowl. While it's resting for 10 minutes: time to make the gravy.
: Fry the onions in a small amount of butter, wait until soft then add the juices from the lamb, 150ml of water from the potatoes, granules, redcurrant sauce and 100ml red wine.
: Whisk and then simmer for a few minutes, until the alcohol has been burnt off. Taste after 10 minutes, and it would have completely changed!
: Boil asparagus in remaining potato water.
: Keep the gravy on a low heat. Warm plates in the oven.
: Serve up and eat up!


Favourite Song:

ê 'Back & Forth'