Name: Lamb steaks with tomato & courgette crush
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 2 courgettes; 2 tbsp olive oil; 2 garlic cloves chopped; 10 cherry tomatoes halved; handful chopped parsley or corriander; 2 lamb leg steaks

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Lamb steaks with tomato & courgette crush

Lamb steaks with tomato & courgette crush

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 8 mins - 10 mins

A star rating of 4.3 out of 5.14 ratingsRate

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Don't make lack of time the excuse for not cooking a good dinner - this only takes 20 mins

Easily doubled

Easily halved

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Crushed olive oil potatoes

A star rating of 4.4 out of 5.76 ratings

Ingredients

Nutrition

Units:

MetricUS

2 courgettes
2 tbsp olive oil
2 garlic cloves

chopped
10 cherry tomatoes

halved
handful chopped parsley

or corriander
2 lamb

leg steaks

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Nutrition: per serving

kcal367
fat24g
saturates8g
carbs5g
sugars4g
fibre2g
protein34g
salt0.29g

low

Method

step 1

Chop the courgettes into large chunks, then boil or steam until tender, about 5 mins. Tip into a colander and lightly press out as much liquid as possible using a potato masher or fork, then chop the courgettes into smaller pieces.
step 2

Heat the oil in a pan, add the garlic and tomatoes, then fry briefly until the tomatoes are just softening. Stir in the courgettes and heat through, then add the chopped parsley or coriander and stir through. Keep warm.
step 3

Season the lamb steaks and grill for 3-4 mins each side. Serve with the tomato & courgette crush on the side.

RECIPE TIPS

TRY A QUICK STIR-FRY

Lamb & ginger stir-fry: Rub lamb steaks with Chinese five spice powder, grill as before. Finely slice courgettes, halve tomatoes & finely shred a small knob of ginger. Heat oil in a wok, add courgettes, tomatoes & ginger and stir-fry for about 3 mins until the courgette starts to soften. Add the garlic, fry for 1 min, then splash in 2 tbsp soy sauce. Slice the lamb steaks and add to the pan just before serving, along with their juices. Scatter with coriander & serve with rice or noodles.

Recipe from Good Food magazine, June 2007

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A star rating of 4.3 out of 5.14 ratings

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