Instructions: Cook the potatoes in boiling salted water for 5 minutes. Add the onion and cook for a further 5 minutes or until the potatoes are tender.

Drain and return to the saucepan. Off the heat, stir in the mustard, butter and parsley.

Season the lamb steaks. Heat a small frying pan until hot and brown them on both sides. Transfer the steaks to an ovenproof dish.

De-glaze the pan with the chicken stock to remove the sticky bits and stir in the redcurrent jelly. Allow it to reduce a little then pour it over the lamb.

Top with the potatoes and cook in a preheated oven 190 C, 375 F, gas mark 5 for 25-30 minutes or until the lamb is cooked through and the potatoes are golden.

Serve accompanied with freshly cooked green vegetables or a green salad.

NOTES :
This recipe is made using our New Zealand Lamb Leg Steaks which contain less than 10% fat. The New Zealand Way Fern Leaf Brand is awarded only to those companies whose products meet the highest standards of excellence and is your assurance of outstanding quality.

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