Lamb steaks with tomatoes & olives

Lamb steaks with tomatoes & olives

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(17 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


  • 2 tbsp olive oil
  • 4 lamb leg steaks (approx 140g/5oz each)



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 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, questions and tips

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Mr Blue Jam's picture
Mr Blue Jam
19th May, 2020
Gets a 2 because it tastes nice when done correctly. This recipe, followed to the letter, is awful.
7th May, 2020
Swapped the white wine for balsamic vinegar. Also added a few cloves of garlic and capers - delish!
heatherjdw's picture
20th Aug, 2012
Have just made this, excellent through together dish. Didn't have any white wine, used sherry & balsamic vinegar as someone else did. Delicious.
23rd Nov, 2011
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!
17th Nov, 2011
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.
28th Aug, 2011
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!
1st Aug, 2011
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.
11th May, 2011
Oh and instead of 'proper' white wine I used Noilly Prat vermouth.
11th May, 2011
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.
13th Nov, 2010
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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