I found myself with two lamb steaks yesterday and, given that Brenda had gone on another date with someone unsuitable, I had the place mercifully to myself, although I did miss her potato peeling skills……
We’d also defrosted the freezer earlier in the day so I was keen to use up any veggies which seemed to be getting past their youthful prime (I’m not saying a word here!). The bottom tray in the fridge gave me some olives, some parsley, the aubergine was too far gone so that didn’t make it (highly unusual for us that) and in fairness, the courgette was picked straight from the plant in the garden. The tomatoes were quite recent purchases (Vine tomatoes so they taste of something) – and obviously your store-cupboard standbys of onion and garlic last for weeks no problem.
To just bring it altogether, I was lucky find also some quite fresh fresh rosemary and about a third of a bottle of dry white wine
Here’s what happened
2 lamb leg steaks (about 140g each)
1 medium red onion, cut into 6 wedges
2 cloves garlic, medium chopped – no big lumps but doesn’t need to be finely minced
1 tsp dried oregano/ 2 tsp fresh chopped rosemary – actually I used both, just adjust the quantities of each down a bit
150ml white wine
200g medium or small tomatoes – i had a mixture of both and just sliced the bigger ones in half, leaving the small ones whole
1 medium courgette – sliced into about 8 pieces – i did them diagonally for a change.
2 medium sized potatoes
50g black olives – pitted if not already
handful flat-leaf parsley, chopped
sea salt and freshly cracked black pepper
Switch on the oven to 180°C and boil a kettle.
Peel and cut potatoes into wedges – about 6 from each spud and then transfer to smallish pan and cover with boiling water – bring back up to the simmer along with a good pinch of salt and carry on with peeling/slicing your onions, courgette, garlic and tomatoes (and pit the olives and/or chop your rosemary if necessary )
Heat a good splash of olive oil in a medium size roasting dish on the hob over a high heat. Drain the potatoes - which should have simmered for no more than 7-8 mins (which is how long the rest of the veg prep takes at the maximum), leave to steam dry for a minute during which time, give the lamb steaks a thin coat of oil and season both sides. Now gently place the par-boiled potato wedges in the hot oil, along with the onion wedges and fry on a high heat for 4-5 mins until picking up a nice golden brown colour.
Now place in the seasoned lamb (which should easily fit into an area unoccupied by veg) and fry for a minute or so on each side, along with the courgette slices.
Finally, tumble in the tomatoes, olives, garlic and chopped fresh rosemary(and/or oregano) and pour over the wine. Season but don’t over-do it as the sauce will evaporate during the cooking time and will thus concentrate the salt.
Place the dish in the oven for 15-20 mins, depending on how thick the cutlets are until the lamb is cooked. Don’t worry about keeping a perfect pink middle, but thicker cut lamb will obviously tend to stay juicier. In any case, the vegetables release water and combined with the wine should make a nice amount of sauce – not flooded, but very moistened. The potatoes, which will have only been half submerged, will be soft and fluffy underneath with a nice golden crust on top.
Scatter with chopped parsley and serve immediately.