Name: Lamb leg steak with tomato and olives
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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 tablespoon sugar; 1/2 teaspoon salt

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.

Ingredients

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 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.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

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