LAMB STEAKS IN BLUEBERRY SAUCE
4 Lamb steaks, trimmed
1/2 tsp ground ginger
2 tsp brown sugar or honey
1/2 tsp garlic salt
1 Tbsp white wine
2 tsp oil
2 onions, sliced
1/2 cup stock or tsp instant stock with water
1 cup blueberries or black currants
1. Mix ginger, sugar, garlic salt and wine in shallow dish. Marinate steaks in this mixture for one hour or longer.
2. Heat oil in pan and cook onions on moderate heat for 10 minutes.
In a second pan heat thin film of oil, remove lamb from marinade, pat dry, cook over moderate heat until both sides are brown.
3. Add flour to marinade, mix instant stock and water, add to vegetables and marinade.
Add blueberries and cook all together, simmering for 5 minutes.
Serve sauce over steaks.
Remember Texel cooks quicker than conventional lamb