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Ingredients: handful fresh rosemary, needles chopped; 2 tbsp extra-virgin olive oil; 4 thick British boneless lamb leg steaks or steaks cut from lamb rumps (about 450g/1lb in total); 250g British baby plum tomato; 1 tbsp redcurrant jelly; 2 tbsp balsamic vinegar; 2 tbsp caper, drained and rinsed; 100g bag British watercress, thick stems removed; 100g feta cheese, crumbled; good crusty bread, to serve

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Ingredients

handful fresh rosemary, needles chopped
2 tbsp extra-virgin olive oil
4 thick British boneless lamb leg steaks or steaks cut from lamb rumps (about 450g/1lb in total)
250g British baby plum tomato
1 tbsp redcurrant jelly
2 tbsp balsamic vinegar
2 tbsp caper, drained and rinsed
100g bag British watercress, thick stems removed
100g feta cheese, crumbled
good crusty bread, to serve

Foodie | Create . Share . Eat

Ingredients

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