Click on the image, above to submit to Pinterest.

Stecen Cig Oen Gyda Rhosmari a Cwrens Cochion (Lamb Steak with Rosemary and Red Currants)

Stecen Cig Oen Gyda Rhosmari a Cwrens Cochion (Lamb Steak with Rosemary and Red Currants) is a classic Cymric (Welsh) dish of roast lamb steaks served with a red currant sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb Steak with Rosemary and Red Currants.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

4 stecen coes oen bychan
6 llwy fwrdd o jam cwrens cochion
4 sprigyn o rhosmari
3 llwy fwrdd o flawd
250ml o stoc cig oen
2 llwy fwrdd o olew olewydd
200ml gwîn coch
2 sialots wedi eu torri'n fân
4 sbrigyn o gwrens coch i addurno

Dull:

Ychwanegwch yr olew olewydd i badell ffrio a phan yn boeth defnyddiwch i selio'r cig ar ddwy ochor. Trosglwyddwch y cig i ddesgil pobi, gan dywally yr olew o'r badell am ei ben, yna addurnwch gyda sbriyn o rosmari a rhoddwch mewn popty wedi ei gyn-gynhesu i 200°C. Rhostiwch am tua 10 i 15 munud (yn dibynu ar pa mor binc yr hoffwch eich cig oen). Yn y cyfamser cyfunwch y jam cwrens coch, y gwîn a'r sialots mewn sosban bychan a berwch nes fod y jam wedi toddi i fewn i'r gwîn. Tynnwch y cig o'r badell a'i roi o'r neilltu i gadw'n gynnes. Rhoddwch y badell rhostio yn ol ar y gwres, gan gymysgu'r blawd i fewn i'r saim i wneud roux llyfn. Nawr ychwanegwch y stoc, gan gymysgu'n gyson cyn ychwanegu'r gymysgfa gwîn. Cyfunwch yn drwyadl a coginiwch nes fod saws wedi twchu. Hidlwch i fowlen yna tafellwch y cig cyn ei roi ar plât a thywallt y saws am ei ben. Gweinwch yn unionsyth.

English Translation

Ingredients:

4 small lamb leg steaks
6 tbsp red currant jam
4 sprigs of rosemary
3 tbsp flour
250ml lamb stock
2 tbsp olive oil
200ml red wine
2 shallots, finely chopped
4 sprigs of red currants to decorate

Method:

Add the olive oil to a frying pan and when hot use to seal the meat on both sides. As soon as it's nicely coloured transfer the lamb to a metal roasting dish and pour and oil remaining in the pan over it. Decorate each steak with a sprig of rosemary then place in an oven pre-heated to 200°C and roast for about 10 to 15 minutes (dependent on how pink you want your meat to be).

In the meantime, combine the red currant jam, the wine and shallots in a small saucepan and boil until the jam has melted into the wine.

Remove the meat from the roasting dish and set aside to keep warm. Place the roasting dish on the hob and stir-in the flour into the fat to form a smooth roux. Now add the stock, mixing constantly, before adding-in the wine mixture. Stir to combine thoroughly and continue cooking until the sauce has thickened. Pass through a fine sieve into a clean bowl then slice the meat before arranging on a plate and pouring the sauce over the top. Serve immediately.

Serve immediately with cream.