Recipe - Rosemary Hash Potatoes

4 Lean boneless lamb steaks
2 tablespoon Olive oil
2 tablespoon Balsamic vinegar
2 tablespoon Whole grain mustard
4 Sturdy thick rosemary
branches

FOR THE CHUTNEY
50 g Butter; (2oz)
1 Onions; chopped (1 to 2)
25 g Caster sugar; (1oz)
1 tablespoon White wine vinegar
2 tablespoon Sultanas
Good bunch of mint
Boiled rice to serve

Battten out the lamb a little to make it slightly easier to handle. Place
the oil, vinegar and mustard in a bowl. Season and stir well. Add the lamb
and leave to marinade for a few minutes.

Meanwhile, melt the butter in a sauceupan and add the onions, sugar,
vinegar and sultanas. Cook over a medium heat until really well caramelised
(this will take about 20 minutes).

Whilst the onions are cooking, heat a non stick griddle. Skewer the lamb
onto the rosemary branches and start to cook the lamb. Drizzling with a
little oil if necessary. Cook over a medium heat for about 15 minutes, or
until just pink in the centre.

As the onions are cooked down tear the mint and stir into the chutney.
Serve immediatley before the mint darkens too much. Serve with rice.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.