Red Hot & Fruity Lamb for the Remoska

Serves 2-4.

Made using a Remoska


  • 4 lamb chump steaks, combined weight about 350g (12oz)
  • 85g (3oz) cranberries or chopped dried apricots
  • 1 small red onion, peeled and diced
  • 1 tbsp hot chilli sauce
  • 2 tbsp apple juice
  • 1 tsp Worcestershire sauce
  • 1 tbsp tomato puree
  • 2 peeled and crushed garlic cloves
  • salt and pepper to taste


  1. Put all the ingredients, except for the meat, into a processor with metal blade fitted, and blitz them into a thick sauce. Place the meat into the base of the Remoska, spoon the sauce over, put the lid on and switch on.
  2. After 15 minutes, remove the lid, and turn the meat over, placing it above the sauce this time so it will crisp on top. Replace the lid and cook for a further 10 minutes.