Save for later

Italian-style braised lamb steaks

Thumbnail
Thumbnail
Thumbnail
Thumbnail
A herby, tomato rich dish that brings out the full flavour of the lamb.
Serves
4
Prep
15 minutes
Cook
60 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
308
Carbs
20.00g
Fibre
4.20g
Protein
28.50g
Fat
11.90g
Saturates
4.60g
Sugars
13.70g
Salt
0.70g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 tsp rapseseed oil
4 red onions, quartered
4 lamb steaks (approx. 500g) fat trimmed
1 tbsp flour
4 cloves garlic, sliced
large sprig rosemary, torn into pieces, plus a little to serve or 1 level tsp dried rosemary
1 heaped tsp oregano
1 lamb stock cube dissolved in 500ml water
1 x 400g can chopped tomatoes
1 tbsp balsamic vinegar
good pinch pepper
Method
  1. Preheat the oven to 180°C/gas 4. Add 1 tsp of the oil to a pan over a low-medium heat, add the onions and gently brown for 3-4 minutes, turning regularly. Set aside.
  2. Coat the lamb in flour and add the remaining oil to the pan. Cook for 2-3 mins on each side.
  3. Return the onions to the pan, add the garlic, rosemary and oregano. Stir in the stock and bring to a gentle boil.
  4. Add the tomatoes, balsamic vinegar and pepper.
  5. Place in an ovenproof dish and cook for 45-50 minutes. Garnish with a little fresh rosemary and serve.
Chefs tips
  • You could cook the whole dish on the hob if you prefer – just simmer gently for 45-50 minutes. Take care not to boil dry so add a little water if required.
  • Works well with skinless chicken thighs.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk