Recipe

Lamb leg steak with tomato and olives

This recipe specifies lamb leg steak, but it could be cooked with mid-loin chops or backstrap – just vary the cooking time accordingly. The sauce is rich and flavoursome – the secret being to cook the tomato paste first and to let the sauce cook down enough at the end.

Feb 22, 2011 1:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Lamb leg steak with tomato and olives
  • 2 tablespoon olive oil
  • 8 (700g) lamb leg steaks
  • 1 small (80g) brown onion, chopped finely
  • 2 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 1/2 teaspoon ground dried oregano
  • 1/2 cup (75g) pitted kalamata olives
  • 410 gram can crushed tomatoes
  • 1 tablespoon red wine vinegar
  • 1汤匙糖
  • 1/2 teaspoon salt

Method

Lamb leg steak with tomato and olives
  • 1
    Heat half the oil in a large frying pan. Add lamb; cook over high heat until browned on both sides. Remove from the pan; cover to keep warm. Drain excess fat from pan.
  • 2
    Lower the heat to medium. Add remaining oil to same pan; add the onion; cook, stirring, until soft but not browned. Add the garlic; cook, stirring, until fragrant. Stir in the paste and oregano; cook, stirring, for 2 minutes.
  • 3
    Coarsely chop half the olives. Add the undrained tomatoes, all of the olives, vinegar, sugar and salt; simmer, uncovered, for about 10 minutes or until the sauce starts to thicken and becomes rich red and fragrant. In the last 2 minutes of cooking, lower the heat and add the lamb steaks to the sauce.

Notes

Not suitable to freeze or microwave.

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