Lamb steaks with tomatoes & olives

Lamb steaks with tomatoes & olives

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(13 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins Ready in 25 minutes

Skill level

Easy

Servings

Serves 4

A hearty combination, bursting with flavour and ideal for midweek meals

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
322
protein
21g
carbs
7g
fat
21g
saturates
7g
fibre
2g
sugar
6g
salt
1.84g

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

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Method

  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.
  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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Comments

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heatherjdw's picture
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Have just made this, excellent through together dish. Didn't have any white wine, used sherry & balsamic vinegar as someone else did. Delicious.

johnynutt's picture
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Tried thus recipe last night - I didn't have any red onions but used white and dried organic basil instead of oregano - as I had no spices I added a julienne of tangerine zest on top before cooking in the oven - the result was delicious!

babyblade's picture
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Think this one needs a bit of tweaking - I prefer my lamb pink (came out well done) and my veggies well done (only just done). Basic flavours were good (olives were lovely) but needs some seasoning and maybe some garlic in the roasting tin. Will probably cook again because it's so easy, but the Spicy Lamb with Warm Couscous is a much tastier option and just as easy.

adrianstevens's picture

I like the sound of this one and I am halfway though trying it out!
My concerns are that I can't see any way in which the wine and tomatoes get thickened. No reduction and no starch (flour cornflower etc) I will post the results soon!

varuni's picture
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Tried this recipe and it is definitely NOT recommended. The sauce is watery and tasteless and the onions do not caramelize in the 15 mins allocated for cooking. I left it in for an additional 15 mins and it was still not good. Would not try this again - extremely bland.

minacolada's picture
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Oh and instead of 'proper' white wine I used Noilly Prat vermouth.

minacolada's picture
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Yummy and easy!

After seeing what someone said about it being undercooked and watery, I first chucked the onion, garlic, tomatoes, oregano, wine and a half can of tinned tomatoes in the oven for 15 minutes, then added the lamb for another 15...it was absolutely delicious though I added some tinned tomatoes to make it more saucy and a sliced red pepper...will make again!

We had it with fried and baked gnocci (Nigella's 'rapid roastini') and a handful of green beans each. My 3 year old shocked us all and had half a steak and a load of gnocci and beans, so that's a definite thumbs up from us.

caliandris's picture
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This is a terrible, terrible recipe. I do not think that following the instructions as given would result in the dish as shown. After 15 minutes in the oven my onions were barely even warm, let alone cooked, and certainly not looking caramelized as they do in your photograph.

I took mine out of the oven, cooked the onions and tomatoes in a bit of olive oil, added some garlic, some butter, and cooked until onions were done. I added two tablespoons of redcurrant jelly, then add the wine and juices. Finally I returned the meat to the sauce. Now *that* was very nice indeed.

robrabbit33's picture
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I used sherry rather than wine and added balsamic vinegar. The result was a simple dish with plenty of flavour.

hbmcchbmcc's picture

under normal circumstances i never respond as to how a recipe turns out but this one was so tasteless and watery i feel i have to comment.i am just glad i did'nt prepare this for dinner guests.I prepared it exactly as the recipe said and i guarantee the person responsible for this tasteless mess could not make it taste any better.ok it LOOKED good when prepared but that's where the goodness ended.Disgusting and a waste of good food.

katherines's picture
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I've made this twice and it has gone down so well with everyone - I think red wine would work well too to give it a kick, but the flavours of the olives (good Kalamata ones are best) and tomatoes is brilliant!

katyrouth's picture
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As someone else said, a great "chuck it all in a pan in the oven" recipe. We used lamb chops with the same cooking time, and they were cooked perfectly.

dylanski's picture
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The white wine worked surprisingly well, very nice, easy & quick to prepare

hamish989's picture

Excellent midweek dinner and works very well with cous cous

rickyp's picture

this is the best lamb dish we have ever tasted, it is unique

patto4795's picture
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Another simple, delicious 'throw together' recipe that's packed with flavour. We serve this with cubed roast potatoes that have been rolled in paprika and olive oil.

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