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!
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
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.
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.
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.
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.
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.