- 2 large lean lamb shoulder steaks or rumps
- Salt and freshly milled black pepper
- 15ml/1tbsp oil
- 60ml/4tbsp orange marmalade
- 30ml/2tbsp Worcestershire sauce
- 15ml/1tbsp sesame seeds
- Green salad leaves
Place the lamb on a chopping board and season. In a small bowl, mix together the oil, marmalade, Worcestershire sauce and sesame seeds. Brush over the lamb on both sides to coat.
Cook on under a preheated moderate grill for 6-8 minutes on each side.
Garnish the lamb with the salad leaves and serve with crusty bread.Garnish the lamb with the salad leaves and serve with crusty bread..