Apricot and Garlic Lamb Medallions

Ingredients

• 2 very lean lamb medallions
• a few chopped chives and a sprig of fresh rosemary, to decorate
• 2 tbsps low sugar apricot jam
• 1 clove garlic, crushed
• pinch of rosemary-flavoured sea salt
• cracked black pepper
• 1 tbsp light soy sauce
• fresh mint to serve
• sea salt

Cooking Instructions

1. Place the lamb into a dish and season with salt and black pepper. Sprinkle over the rosemary.
2. Heat the apricot jam in a small saucepan with the garlic and soy sauce. Allow to cool then pour over the lamb and leave to marinade for 30 minutes.
3. Preheat a non-stick griddle pan until hot. Cook the steaks quickly for 2-3 minutes each side until well browned. Remove from the pan and allow to rest for 5 minutes.
4. Add a little water to the pan and pour the juices into a serving jug. Place the lamb steaks on a bed of couscous and drizzle with the juices. Decorate with fresh mint leaves.

Tips

Leave the steaks to marinade for 30 minutes to allow the lamb to absorb the flavours.