Lamb Steaks With Tomatoes & Olives
This lamb and olive roast recipe is a Mediterranean-inspired dish bursting with flavors and aromas. The tender lamb steaks are seared to perfection and then roasted with juicy cherry tomatoes, tangy black olives, and aromatic oregano. The dish is finished with a sprinkle of fresh parsley for a pop of color and freshness. Serve this delightful meal with some boiled new potatoes for a hearty and satisfying dinner.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 4 lamb leg steaks (approx 140g/5oz each)
- 1 large red onion , cut into 8 wedges
- 2 tsp dried oregano
- 150ml white wine
- 400g packet cherry tomatoes
- 100g black olives
- handful flat-leaf parsley , chopped
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 322 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.84 milligram of sodium
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