Lamb Steaks Provençale

Lamb Steaks Provençale


1 person made this

About this recipe: A quick and colourful, chunky sauce of Mediterranean vegetables makes a delicious accompaniment to succulent steaks of griddled lamb. Serve with French baguettes to mop up the juices, or with chunks of garlic bread. Delicious!

Jan Cutler

Serves: 4 

  • 2 tbsp olive oil
  • 1 large red onion, diced
  • 1 large green pepper, diced
  • 2 courgettes, diced
  • 1 small fennel bulb, chopped
  • 2 garlic cloves, chopped
  • 4 tsp herbes de Provence
  • 4 lean lamb leg steaks, about 125g each
  • 4 large plum tomatoes, diced
  • 2 tbsp black olive tapenade

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook the vegetables: Heat the oil, reserving about 2 tsp, in a deep frying pan and add the onion, pepper, courgettes, fennel, garlic and herbs. Cook over a medium heat, stirring occasionally, for 10 minutes or until softened and lightly browned.
  2. Cook the lamb: While the vegetables are cooking, brush the lamb steaks lightly with the remaining oil and season lightly. Cook, turning once, on a hot ridged griddle or heavy-based frying pan, or under the grill, for 5-8 minutes, depending on thickness, until slightly pink in the centre. Remove from the heat.
  3. Finish the sauce: Add the tomatoes and tapenade to the vegetables, then simmer for a further 3-4 minutes or until softened. Add the lamb steaks to the vegetables, then serve.


*For lamb leg steaks, use lamb chump chops. *For fresh plum tomatoes, use ordinary tomatoes, or a 400g can chopped plum tomatoes. *For herbes de Provence, use 2-3 tsp fennel seeds to give the dish a warm, aniseed flavour. *For tapenade, use 6-8 stoned black olives, roughly chopped, and stir into the dish, or add 2 tbsp green pesto instead.

…get ahead

The vegetables can be cooked in advance, cooled and stored covered in the fridge. You'll find the flavours actually improve with a few hours' keeping. Eat within two days. They can be served cold or reheated gently until boiling.

…another idea

Moroccan lamb: Cook the vegetables as step 1, but replace the herbs with 1 tsp harissa paste. Cook the lamb as the basic recipe. Omit the tomatoes and tapenade for the sauce, and add 8 quartered ready-to-eat dried apricots with 250ml fresh orange juice. Simmer for 3-4 minutes. Stir in 3 tbsp chopped fresh coriander. Serve with couscous.

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Reviews (1)


Because I have fussy eaters, I substituted the courgettes and fennel with mushrooms. I used canned tomatoes and replaced the tapenade with pesto. Still very tasty! - 07 May 2014

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