Redcurrant Lamb with Leek and Swede Mash

Redcurrant Lamb with Leek and Swede Mash

Serves 4

Full Choice 4½ pts per serving

No Count 1 pt per serving

4 level tbsp redcurrant jelly

1 tsp dried rosemary

garlic salt & ground black pepper

4 x 150 g lamb steaks, trimmed of fat.

450 g swede, peeled and chopped

450 g leeks, washed, trimmed and sliced

150 ml veg stock

1 tbsp very low fat fromage frais

Melt 2 tbsp of the redcurrant jelly in a small pan, add the rosemary and seasoning.

Preheat grill to medium.  Brush redcurrant mixture onto lamb abd grill for 7 mins, tunr, brush again and grill another 7 mins or until cooked to your liking.

Cook the swede until soft and drain.

Cook the leeks until tender in the stock, drain reserving the cooking liquid.

Place swede and leeks into a bowl and mash.  Season and mix in the fromage frais.  Set aside and keep warm.

In a pan, heat th remaining redcurrant jelly and blend with the reserved cooking liquid.  Bring to the boil and boil rapidly for 2 mins to reduce slightly.

To serve, pile swede and leek mash onto plates, top with lamb and spoon over the redcurrant jelly sauce.