Lamb steaks with tomatoes & olives
By Good Food
A hearty combination, bursting with flavour and ideal for midweek meals
Ready in 25 minutes
- Serves 4
Nutrition per serving
- 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
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.