Directions:
- In a shallow, non-metallic dish, mix together the red wine vinegar and redcurrant jelly. Strip the leaves from the rosemary stalks, set a few aside to garnish, and finely chop the remainder.
- Stir into the redcurrant mixture with the garlic. Add the lamb and turn in the mixture; then allow to marinate for 5-10 minutes.
- Heat the olive oil in a large frying pan over a medium heat, then add the lamb with its marinade and cook for 15-20 minutes, turning halfway through, until the lamb is done to your liking and the sauce has reduced to a sticky consistency.
- Serve the lamb with mashed potatoes and steamed snow peas. Garnish with the reserved rosemary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.1 Kcal (704 kJ) | ||
| Calories from fat | 122.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 21% | |
|---|---|---|---|
| Cholesterol | 35.97mg | 12% | |
| Sodium | 18.32mg | 1% | |
| Potassium | 62.66mg | 1% | |
| Total Carbs | 3.61g | 1% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 7g | 14% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 271.63 Kcal (1137 kJ) | ||
| Calories from fat | 198.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.03g | 21% | |
|---|---|---|---|
| Cholesterol | 58.12mg | 12% | |
| Sodium | 29.61mg | 1% | |
| Potassium | 101.25mg | 1% | |
| Total Carbs | 5.83g | 1% | |
| Sugars | 4.8g | 12% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 11.32g | 14% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.5mg | 5% | |
| Calcium | 17.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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