Lean lamb leg steaks, can of gooseberries, sultanas, muscavado sugar, allspice & Lancashire or Wensleydale cheese

Cook 2 lean lamb leg steaks under a preheated grill for 8-12 minutes.

Meanwhile make the gooseberry chutney: in a pan add 300g canned gooseberries in syrup, drained, 45ml (3tbsp) reserved syrup, 25g (1oz) sultanas, 30ml (2tbsp) muscavado sugar, 2.5ml (½tsp) allspice.
Mix together and simmer for 5-6 minutes until thickened and pulpy.

During the last 3-4 minutes cooking time top each lamb steak with a spoonful of the gooseberry chutney and 25g (1oz) Lancashire or Wensleydale cheese.

Return to the grill for the remaining cooking time until the cheese has melted and the lamb cooked through.

This menu suggested by the English Beef and Lamb Executive