Lamb steaks with tomatoes & olives

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• Patto

  31 October 2007

  Patto rated and commented on this recipe

  

  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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• rickyl

  06 March 2008

  rickyl commented on this recipe

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

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• Hamish989

  12 March 2008

  Hamish989 commented on this recipe

  Excellent midweek dinner and works very well with cous cous

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• recipes

  05 September 2008

  recipes rated and commented on this recipe

  

  The white wine worked surprisingly well, very nice, easy & quick to prepare

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• katyrouth

  11 October 2008

  katyrouth rated and commented on this recipe

  

  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.

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• KatherineS

  21 April 2009

  KatherineS rated and commented on this recipe

  

  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!

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• frances mcc

  16 August 2010

  frances mcc commented on this recipe

  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.

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• The Doozra

  04 October 2010

  The Doozra rated and commented on this recipe

  

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

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• caliandris

  13 November 2010

  caliandris rated and commented on this recipe

  

  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.

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• minacolada

  11 May 2011

  minacolada rated and commented on this recipe

  

  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.

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• minacolada

  11 May 2011

  minacolada commented on this recipe

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

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• Runi

  01 August 2011

  Runi rated and commented on this recipe

  

  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.

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• Adrianstevens

  28 August 2011

  Adrianstevens commented on this recipe

  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!

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• Babyblade

  17 November 2011

  Babyblade rated and commented on this recipe

  

  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.

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• John Nutt

  23 November 2011

  John Nutt rated and commented on this recipe

  

  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!

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• Hezz

  20 August 2012

  Hezz rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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

Per serving

322 kcalories, protein 21g, carbohydrate 7g, fat 21 g, saturated fat 7g, fibre 2g, sugar 6g, salt 1.84 g

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