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.
Lamb leg steak with tomato and olives
4
45M

Ingredients

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