2 Tbsp light olive oil or coconut oil
4 lamb leg steaks (about 800g)
1 onion (red or white),
peeled & cut into 8 wedges
2 tsp origanum (dried)
100ml white wine
4 Tbsp Tomato Relish
400g fresh cherry tomatoes
100g black Calamata olives, de-pipped
2 Tbsp freshly chopped parsley
freshly ground salt & black pepper
Halve the steaks if preferred.
Heat the oil in a large roasting pan on the hob and brown the lamb steaks on a high heat for about 2 mins each side.
Add the onion and origanum to the roasting pan, pour over the wine and blend in the Tomato Relish.
Remove from the heat.
Scatter the tomatoes & olives over the top, and place the pan in the oven for 15 mins, stirring and turning the meat half way through cooking.
Remove from oven and rest for 5 mins.
Sprinkle with parsley, season with salt & pepper, and serve.
How To Make...
200g fresh tomatoes, peeled & diced
1 onion, peeled & diced
2 tsp finely chopped garlic
1 tsp salt
½ tsp smoked paprika powder
2 tsp tomato paste
1 tsp finely chopped chillies
175ml brown spirit vinegar
1 tsp freshly ground black pepper
Add all ingredients to a saucepan and after initially bringing to a boil, turn down to a low heat and simmer until mixture thickens and shines. Gently mash to desired consistency.
Bottle into a hot jar (heated in hot water) and seal immediately. Allow to cool before using and refrigerate once opened.