Lamb steaks with tomatoes & olives

Lamb steaks with tomatoes & olives

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(13 ratings)

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


Serves 4
A hearty combination, bursting with flavour and ideal for midweek meals

Nutrition and extra info

Nutrition: per serving

  • kcal322
  • fat21g
  • saturates7g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein21g
  • salt1.84g
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  • 2 tbsp olive oil
  • 4 lamb leg steaks (approx 140g/5oz each)



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 large red onion, cut into 8 wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 150ml white wine
  • 400g packet cherry tomato
  • 100g black olive
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • handful flat-leaf parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (16)

heatherjdw's picture

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

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

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

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

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

minacolada's picture

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 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

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

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

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

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

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

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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