Lamb Steaks with Tomatoes and Olives Recipe


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Olive oil2 Tablespoon
 Lamb leg steak20 Ounce (4 Pieces, 5 Ounce / 140 Gram Each)
 Red onion1 Large, cut into 8 wedges
 Dried oregano2 Teaspoon
 White wine1⁄4 Pint (150 Milliliter)
 Cherry tomatoes400 Gram (1 Pack)
 Black olives4 Ounce (100 Gram)
 Flat leaf parsley1⁄4 Cup (4 tbs), chopped (Handful)

Nutrition Facts

Serving size

Calories 428 Calories from Fat 162

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 3 g15.2%

Trans Fat 0 g

Cholesterol 114.8 mg

Sodium 369.7 mg15.4%

Total Carbohydrates 17 g5.6%

Dietary Fiber 3.7 g14.8%

Sugars 9.6 g

Protein 41 g82.3%

Vitamin A 21.5% Vitamin C 46.4%

Calcium 9% Iron 15.7%

*Based on a 2000 Calorie diet


1. Heat oven to 200C / 180C fan / gas 6. Heat the oil in a large roasting tray on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
2. Add the onion to the roasting tray with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tray in the oven for 15 mins until the lamb is cooked. Scatter with the parsley and serve with some boiled new potatoes.