1 tbsp olive oil
2 thick lamb steaks or a lamb loin
2 tbsp balsamic vinegar
150ml beef stock
50ml red wine
2 tbsp Damson Plum Jelly
Heat oil in frying pan, cook lamb for 3 minutes, then turn over and cook for 3 minutes more, depending on how rare you like it. Remove the lamb from the pan and rest.
Add balsamic vinegar to pan, pour in stock, red wine, and then add the Damson Jelly. Stir over quite a high heat to blend everything together. Continue to cook on high until Jus is reduced by 1/3. Drizzle over meat and serve.