Pepper lamb steaks with tomato jam

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Ingredients: 
  • 2 cloves garlic, crushed
  • 2 tablespoons cracked black pepper
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon plain flour
  • 8 lamb steaks (1.6kg)
  • 1 tablespoon olive oil
  • Tomato Jam
  • 3 medium tomatoes (570g), peeled, chopped coarsely
  • 1 small white onion (80g), chopped finely
  • 1 clove garlic, sliced thinly
  • 1 cup (200g) firmly packed brown sugar
  • 2 tablespoons malt vinegar
  • 2 tablespoons lemon juice
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Preparation: 

Preparation time 20 minutes (plus marinating time), cooking time 35 minutes.

1) Combine garlic, pepper, thyme, rind and flour in small bowl. Brush lamb with oil, press pepper mixture onto lamb. Cover, refrigerate 3 hours or overnight.

2) Cook lamb on heated oiled barbecue, uncovered, until browned and cooked as desired.
3) Serve lamb with tomato jam.

Tomato jam: Combine tomato, onion and garlic in medium saucepan, bring to a boil. Boil, uncovered, about 3 minutes or until tomatoes are pulpy. Stir in sugar, vinegar and juice, boil, uncovered about 15 minutes or until mixture becomes thick. Cool jam before serving.

Serves 4, per serving 19.3g fat, 3070kj
Tip: Jam can be made up to a week ahead and refrigerated, covered.