Lamb leg steak with tomato and olives
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: MainFavourite flavours: Lamb
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.
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
1/2 teaspoon ground dried oregano
1/2 cup (75g) pitted kalamata olives
410g can crushed tomatoes
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
METHOD
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.
4. Serve lamb with green beans and buttered pasta or potatoes.
Not suitable to freeze or microwave.
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