Ingredients2 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 |
MethodHalve 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. |
Serving Suggestions
Serve with couscous or Potato Mash, and Avocado Caprese Salad.
How To Make...
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TOMATO RELISH
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. |
