4 x 150 g/9 oz of welsh leg of lamb steaks
1 tablespoon vegetable oil
125 g/4½ oz of onion - chopped
50 ml/2 fl oz of raspberry vinegar
1 level teaspoon cracked black peppercorns
120 ml/4 fl oz of fresh orange juice
1 tablespoon red currant jelly
120 ml/4 fl oz of white Panteg wine
1 tablespoon tomato purée
150 ml/5 ½ fl oz of water
110 g/4 oz of fresh blueberries
3 pieces orange zest
Anglesey sea salt
black pepper

METHOD

Heat the oil in a frying pan, season the lamb with salt and pepper and cook in the hot oil until browned on both sides. Remove the meat and add the onions and garlic, cook until softened and stir in the peppercorns and vinegar. Allow this to reduce almost completely before adding the orange juice, red currant jelly and wine. Add the tomato purée, orange zest and half the blueberries, leave to simmer before pouring in the water. Season and put the lamb back in the pan. Cover and put in a moderate oven for 40 minutes. Lift out the lamb steaks and keep warm, then reduce the sauce slightly before adding the remaining blueberries. Just as the fruits are ready to pop pour the sauce over the meat and serve.

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