Lamb Leg Steaks and Vegetables

I ended up having to go out for a meal with work tonight, so actually this post is coming to you courtesy of my boyfriend today as he did still have lamb steak. 

I cooked the lamb steaks in a tomato and balsamic sauce with some fresh vegetables.

The meal was pretty substantial, tasted really good and only took about half an hour to 45 minutes to cook with preparation time, which I think is fairly quick. It is definitely something which I would have again and actually wasn't that expensive considering this is a lamb dish. I prepared the vegetables by boiling but finished them off in the frying pan with some butter and garlic salt, which gave them a good flavour and accompanied the meat and the sauce well.

Serves 2


Dash of olive oil
2 lamb leg steaks (or your lamb steaks of choice)
200 g packet of baby sweet corn and sugar snap peas
120 g extra fine beans and tender stem broccoli
2 tablespoons of butter (this is optional)
1 red onion, finely chopped
3 cloves of garlic, minced
2 to 3 tablespoons of balsamic vinegar (this is to your own taste)
1 can of chopped tomatoes
1/2 glass of red wine (optional)
1 tablespoon of dried oregano
1/2 tablespoon of rosemary
2 tablespoons of sugar
Salt and Pepper


  1. Fry off the steaks in small amount of olive oil until browned on both sides, then set to one side to rest.
  2. Use the same pan to fry off the onions, garlic. Once translucent de glaze with the balsamic vinegar and wine.
  3. Add the herbs, fry for another minute and add the tin of chopped tomatoes along with the sugar.
  4. Bring to a simmer and add the lamb steaks back to the pan, along with any juices and season. Cook for approximately 20 to 30 minutes on a low light, depending upon the thickness of the steaks. 
  5. Meanwhile, boil the vegetables in water until cooked through but still have a bit of bite to them. Drain then off and then fry quickly in a pan with the butter and garlic salt. Serve with the steaks.

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