Lamb Steaks with Tomatoes and Olives
|Olive oil||2 Tablespoon|
|Lamb leg steak||20 Ounce (4 Pieces, 5 Ounce / 140 Gram Each)|
|Red onion||1 Large, cut into 8 wedges|
|Dried oregano||2 Teaspoon|
|White wine||1⁄4 Pint (150 Milliliter)|
|Cherry tomatoes||400 Gram (1 Pack)|
|Black olives||4 Ounce (100 Gram)|
|Flat leaf parsley||1⁄4 Cup (4 tbs), chopped (Handful)|
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.