Lamb steaks with tomatoes & olives
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
Ready in 25 minutes
A star rating of 3.5 out of 5.18 ratingsRate
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A hearty combination, bursting with flavour and ideal for midweek meals
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
4 lamb
leg steaks (approx 140g/5oz each)
-
1 large red onion
cut into 8 wedges
-
2 tsp dried oregano
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150ml white wine
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400g packet cherry tomato
-
100g black olive
-
handful flat-leaf parsley
chopped
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Nutrition: per serving
- kcal322
- fat21g
- saturates7g
- carbs7g
- sugars6g
- fibre2g
- protein21g
- salt1.84g
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Method
-
step 1
Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
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step 2
Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.
Recipe from Good Food magazine, October 2006
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A star rating of 3.5 out of 5.18 ratings
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