• olive or vegetable oil

  • 1 large garlic clove, crushed

  • ½ onion, chopped

  • 1 heaped tspn fresh ginger

  • 2 cups tomato ketchup

  • 4 canned peaches, diced

  • ½ cup peach jam

  • sea salt & freshly ground pepper

  • 1 tbsp red wine vinegar

  • 16 baby potatoes, scrubbed

  • 4-8 lamb steaks

  • olive oil spray

  • sour cream

  • 2 tbsp snipped chives


  • 1.

    To make the sauce, heat a little oil in a heavy-bottomed pot and gently saute garlic, onion and ginger until tender.

  • 2.

    Add tomato ketchup, peaches, peach jam, seasonings and red wine vinegar. Stir and gently cook for about 10 mins.

  • 3.

    Cook potatoes in plenty of lightly salted, boiling water until tender. Then drain well and cut in half.

  • 4.

    Spray steaks with oil and cook on a preheated, ridged grill (or BBQ) to desired degree, seasoning once sealed and spraying with a little more oil if needed. Allow to rest on a board for 3-4 mins.

  • 5.

    To serve, place steaks on individual plates, together with a good dollop of the sauce. Arrange potatoes alongside with a dollop of sour cream and a sprinkling of chives.

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