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Lamb with Sherry Sauce

Serves 6
You will need:

6 lamb leg steaks

1 red pepper, cut into thick strips

1 green pepper, cut into thick strips

1 yellow pepper, cut into thick strips

120ml (4 fluid oz) unsweetened apple juice

120ml (4 fluid oz) honey

2 tablespoons tomato purée

2 tablespoons red wine vinegar

2 large chopped onions

2 cloves of garlic, crushed

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper


Method:

1. Mix the sherry, honey, tomato purée, red wine vinegar, onion, garlic, Worcestershire sauce, pepper and apple juice in a saucepan. Simmer for 5 minutes.
2. Grill the steaks for 2 to 3 minutes, turning and brushing with the sauce. Cook with the peppers for an additional 5 minutes, or until done. Serve with a drizzle of sauce.


This recipe is an extract from the book 'Honey and its many health benefits' by Margaret Briggs. And is available for purchase from Bookmart Ltd, Blaby Road, Wigston, Leicester, LE18 1SE.

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