Name: Italian-style braised lamb steaks
Prep time: 15 minutes
Cook time: 60 minutes
Yield: 4
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

A herby, tomato rich dish that brings out the full flavour of the lamb.

Serves

Prep

15 minutes

Cook

60 minutes

Nutritional Information:

Each 301g serving contains (excludes serving suggestion)

KCal: 312
Carbs: 20.0g
Fibre: 4.8g
Protein: 28.8g
Fat: 11.9g
(Medium)
Saturates: 4.6g
(Medium)
Sugars: 13.7g
(Low)
Salt: 0.63g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

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

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Method

Step 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.

Step 2

Coat the lamb in flour and add the remaining oil to the pan. Cook for 2-3 mins on each side.

Step 3

Return the onions to the pan, add the garlic, rosemary and oregano. Stir in the stock and bring to a gentle boil.

Step 4

Add the tomatoes, balsamic vinegar and pepper.

Step 5

Place in an ovenproof dish and cook for 45-50 minutes. Garnish with a little fresh rosemary and serve.

Recipe 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.