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 to high a heat.
- 6 x 300g lamb steaks cut from the leg
- 200mls fresh orange juice
- 3 tbsp redcurrant jelly, warmed and whisked smooth
- 1 tbsp Dijon mustard
- pinch or two of salt
- 3 tbsp tamarind paste (Barts is perfect)
- Mix all the marinade ingredients together, then spoon over the lamb.
- Leave for 2 hours, longer is fine,
- Pre heat the bar b q 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 cous cous, waste nothing.
- Serve with roast pepper cous cous, see recipe.