Mix the balsamic vinegar, 1 tsp olive oil
and rosemary together in a bowl. Add the
lamb steak, ensuring that it is completely
covered in the marinade, and set aside.
Boil the potatoes until tender. Lift out
of the pan with a slotted spoon, keeping
the pan of water simmering. Heat 2 tsp
of the oil in a frying pan, add the potatoes
and garlic, and fry gently until golden.
Sprinkle a little salt over the potatoes,
then push to the side of the pan. Remove
the garlic. Season the lamb and fry
alongside the potatoes for 1-2 mins each side, depending on the thickness of your
steak. Remove the lamb and potatoes
and leave to rest in a warm place.
Keep the pan on the heat and add the
stock. Bring to the boil, scraping any
sticky bits from the bottom of the pan,
and let it bubble until reduced by half.
Stir through the redcurrant jelly until
melted. Taste and season, adding a dash
of balsamic vinegar if it is too sweet.
Meanwhile, blanch the beans in the
simmering water for 3 mins, then drain.
Return to the pan and stir through the
butter, mint and seasoning.
Serve the lamb with the potatoes and
beans, and the sauce spooned over.