Lamb with olives and caerphilly
- August 2010
- 600g (about 4) Welsh lamb leg steaks, flattened slightly with a rolling pin
- 2 tsp dried oregano
- 2 garlic cloves, sliced
- Grated zest of 1 lemon
- 2 tbsp extra-virgin olive oil
- 150ml white wine
- 400g can peeled plum tomatoes
- 80g small black olives, pitted
- 1 tbsp tomato ketchup
- ½ x 25g pack fresh flatleaf parsley, roughly chopped
- 100g Caerphilly, crumbled
- Mashed potato and cooked green beans to serve
- Mix the lamb steaks with the oregano, garlic, lemon zest and oil and season with black pepper. Set aside to marinate for at least 20 minutes.
- Heat a large non-stick frying pan over a medium-high heat and brown the steaks for 2 minutes on each side, then add the white wine. Simmer for a few minutes until reduced by half.
- Add the tomatoes to the pan, breaking them up slightly with the back of a spoon. Add the olives and tomato ketchup and cook for 10-15 minutes until the lamb is cooked. Remove the lamb, set aside on a serving plate and keep warm. Bubble to reduce the sauce until thickened slightly.
- Tip the sauce over the lamb steaks, then sprinkle over the parsley and cheese. Serve with mashed potato and green beans, if you like.
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