Lamb leg steak with tomato and olives
Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Lunch,
MainFavourite flavours: Lamb
Lamb leg steak with tomato and olives
INGREDIENTS
2 tablespoons olive oil
8 (700g) lamb leg steaks
1 small (80g) brown onion, chopped finely
2 cloves garlic, crushed
2 tablespoons tomato paste
½ teaspoon ground dried oregano
½ cup (75g) pitted kalamata olives
410g can crushed tomatoes
1 tablespoon red wine vinegar
1 tablespoon sugar
½ teaspoon salt
METHOD
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.
Lower 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.
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 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.
Serve the lamb with steamed green beans and mashed potatoes, if desired.
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