Lamb Steaks with Redcurrant and Rosemary Gravy

Ingredients

• 4 lamb leg steaks (trimmed of any visible fat (approx. 110g each))
• 2 medium red onions (peeled and sliced)
• 1 clove of garlic (peeled and crushed)
• 200 g button mushrooms (sliced)
• 1 beef stock cube (made up with 400ml boiling water)
• 1 red wine stockpot
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato puree
• 2 tsp Dijon mustard
• 2 tbsp redcurrant jelly
• 100 g baby carrots (peeled and left whole)
• 2 sprigs of fresh rosemary
• salt
• pepper
• low-calorie cooking spray