Tomato-baked lamb with rosemary, olives and feta

On Monday evening Alberto was working late and so I decided to cook something new and tasty that I could eat and that he could easily re-heat when he got in. I’d been for a cycle-ride to Shoreham and back in the lovely afternoon sunshine so I also wanted something easy and this seemed to fit the bill and be tasty too. I’m not a massive fan of olives of any colour, however I was pleasantly surprised to find that, in this dish, along with the piquancy of the feta and the richness of the tomato, they tasted rather nice.

Whilst cooking this I was watching The Great Muppet Caper, which is fab! I hadn’t seen it for years and had forgotten how great it is. If you’ve not watched it for a while then give it a go – anything with a two-handed ‘plot exposition’ scene between Diana Rigg and Miss Piggy has got to be great. (good job I was cooking lamb, not pork!)

Serves 4 (but I scaled it down for 2)

600g of lamb leg steaks
2 tablespoons of olive oil
1 onion, finely sliced
2 sprigs of fresh rosemary
150ml of white wine
1 400g tin of chopped tomatoes
1 tablespoon of tomato purée
2 teaspoons of red wine vinegar
A pinch of caster sugar
80g of small, pitted, black olives
A handful of fresh parsley, chopped
200g of feta, crumbled
Salt and freshly ground black pepper

Heat the oven to 180.

Lay the lamb steaks between two sheets of cling film and hit them with a rolling pin to flatten them slighty. (this is enormously therapeutic if you’re a bit stressed or fed up!)

Heat half the oil in a shallow, flameproof casserole dish (I’m not sure if my shallow casserole dish is flame-proof or not, so I did all of this in a frying pan and transferred it to a shallow casserole dish before putting it in the oven.) and brown the lamb steaks on bother sides. Remove and set aside.

Heat the remaining oil and gently fry the onion for about 10 minutes, until soft.

Add the garlic and rosemary and cook for a further minute.

Pour in the white wine and bubble until reduced by half.

Add the tomatoes, tomato purée, vinegar and sugar and half a tomato tin of water.

Season with salt and pepper, stir well and bring to a simmer.

Stir in the olives and parsley then return the lamb steaks to the casserole, tucking them into the sauce.

Scatter the feta over the surface, place in the pre-heated oven and bake for 2-25 minutes, until the cheese of golden brown.

Serve with rice, or crusty bread.

Very tasty – I’ll certainly be cooking this again!




About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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