This marinade is great for lamb or even pork. The sweet, sour combination is slightly different but works well. Take care, though, as the redcurrant jelly will make the steaks catch slightly if cooked over too high a heat.
Ingredients
- 1.8 kg lamb steaks cut from the leg, (6 x 300g)
- 200 fresh orange juice
- 3 tbsp redcurrant jell, warmed and whisked smooth
- 1 tbsp Dijon mustard
- pinch or two of salt
- 3 tbsp tamarind paste (Bart's)
Instructions
- Mix all the marinade ingredients, then spoon over the lamb.
- Leave for 2 hours, longer is fine,
- Preheat the bbq to a medium heat, then drain the steaks well and pat dry with a piece of kitchen towel.
- Brush or spray the steaks well with a little oil, also the bars of the hot grill.
- Cook for 5-6 minutes on each side or until just cooked.
- Remove from the grill and cover with foil. Leave for 5-6 minutes to rest.
- Once rested, add any juices to the finished couscous, waste nothing.
- Serve with roast pepper couscous. See the recipe.
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Nutrition Facts
Grilled Lamb Steaks with Redcurrant and Orange Juice
Amount per Serving
Calories
538
% Daily Value*
Fat
21
g
32
%
Saturated Fat
8
g
50
%
Cholesterol
227
mg
76
%
Sodium
220
mg
10
%
Potassium
1066
mg
30
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
74
g
148
%
* Percent Daily Values are based on a 2000 calorie diet.
