L-Space's Lamb with Red Wine and Redcurrant Sauce.

L-Space's Lamb with Red Wine and Redcurrant Sauce, Served With Baby Carrots, Savoy Cabbage and Garlic (and Rosemary) Mashed Potatoes.

A veritable knicker-remover.

Piss-easy, serves 2, cooks in approximately 30 minutes.

Ingredients:

For the meat:

4 x small lean lamb leg steaks
a good splash of olive oil
about 3 heaped teaspoons of redcurrant jelly
a large glass of red wine (any medium to full-bodied, cheap and drinkable wine will do)
about half a teaspoon of arrowroot, or a teaspoon of flour (optional)

For the accompaniments:

some potatoes - I prefer nice floury ones; how many depends on how hungry you are
butter - an ounce for the cabbage and to taste for the mash - preferably lots
a couple of teaspoons of olive oil
2 cloves of garlic
milk - to taste for the mash
2 teaspoons very finely chopped fresh rosemary (optional)
some baby carrots
Savoy cabbage

Instructions:

Peel the garlic, and crush the cloves a bit with the side of a heavy knife. Put the crushed cloves into a pan with your potatoes, and set them to boil. Heat the oil in a frying pan and cook steaks for about 4-6 minutes each side - don't overdo it, they will be much better slightly rare.
While the meat is cooking, chop the cabbage, and place in a pan with an ounce of melted butter and a teaspoon or so of oil. Cover, and cook gently for about 10 minutes, stirring occasionally. Boiling the baby carrots will take about ten minutes too, so set these going at the same time.
Remove the steaks from the pan and keep them warm. Deglaze the pan (that just means scrape all the meaty bits off) with the wine, then add the redcurrant jelly. Let it boil until it reduces by a third to a half and thickens a bit. Optionally, for a thicker sauce, take the pan off the heat for a minute or two and sprinkle the arrowroot or flour on, whisking quickly to avoid lumps, then return to the heat to thicken. I usually don't find it necessary, to be honest.
Drain the potatoes, then return them to the heat for a minute or two to dry off and fluff up - shake the pan continuously or you'll burn them. Mash them completely (and the cloves of garlic that are in there) before adding the butter and milk. Stir the rosemary in to taste, if required.
Drain any excess from the cabbage and drain the carrots.

I present it as follows:
Arrange the cabbage into a ring towards the centre of the plate, and place the mash neatly in the middle.
Slice each steak at an angle through the short edge (so you get two thinner steaks) and fan them out on top of the potato. Chuck the carrots on the side, and pour the sauce over the top of the meat, then in a ring around the plate. To garnish, if you are so inclined, top it all with a tiny sprig of rosemary.

Wear a condom.