Lamb with red wine and blackcurrant sauce

This was from an Australian recipe book that my sister and her husband gave us.  But instead of redcurrant jelly I used blackcurrant jam, and I added chilli flakes and a dash of Worcester sauce.

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About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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2 Responses to Lamb with red wine and blackcurrant sauce

  1. Knit Nurse says:

    Hmm, I suspect the addition of the chilli flakes really made that meal! Sounds delicious!

  2. andrewkbrown says:

    Don’t they always! But the red wine and rosemary helped too.

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