Lamb Steaks with Redcurrant and Rosemary Gravy | Slimming & Weight Watchers Friendly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared lamb steaks with a rich red wine and redcurrant jelly gravy, served with baby carrots. An elegant, flavorful weeknight dinner that feels special but comes together quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 lamb leg steaks (trimmed of any visible fat (approx. 110g each))
- 2 medium red onions (peeled and sliced)
- 1 clove of garlic (peeled and crushed)
- 200 g button mushrooms (sliced)
- 1 beef stock cube (made up with 400ml boiling water)
- 1 red wine stockpot
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- 2 tsp Dijon mustard
- 2 tbsp redcurrant jelly
- 100 g baby carrots (peeled and left whole)
- 2 sprigs of fresh rosemary
- salt and pepper (to taste)
- low-calorie cooking spray
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 616mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 823mg
- Calcium
- 50mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.