Ingredients:

1/2 tsp salt
1/4 tsp pepper
2 Tbsp Urban Accents Herbs de Provence, crushed
4 lamb leg steaks
5 Tbsp red currant jelly
2 Tbsp raspberry or red wine vinegar

Directions:

Preheat broiler.  In small bowl, combine salt, pepper and Herbs de Provence.  Rub mixture all over the lamb.  Heat red currant jelly gently in a small pan with 2 Tbsp of water; stir in vinegar.  Place lamb steaks on a broiler rack lined with foil.  Brush red currant glaze on lamb.  Cook under the boiler for 5 minutes on each side, until deep golden, brushing frequently with  glaze. Transfer lamb to plates and pour any juices from the foil onto the lamb.