Lamb with olives and caerphilly

Lamb with olives and caerphilly
  • Serves icon Serves 4
  • Time icon Takes 10 min to make, 15-20 min to cook, plus marinating

This is a succulent, hearty lamb recipe enriched by piquant tomatoes and creamy Welsh cheese.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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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