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Lamb with olives and caerphilly

Name: Lamb with olives and caerphilly
Yield: Serves 4
Ingredients: 600g (about 4) Welsh lamb leg steaks, flattened slightly with a rolling pin; 2 tsp dried oregano; 2 garlic cloves, sliced; Grated zest of 1 lemon; 2 tbsp extra-virgin olive oil; 150ml white wine; 400g can peeled plum tomatoes; 80g small black olives, pitted; 1 tbsp tomato ketchup; ½ x 25g pack fresh flatleaf parsley, roughly chopped; 100g Caerphilly, crumbled; Mashed potato and cooked green beans to serve

Published: 31 Jul 10
Updated: 18 Mar 24

This is a succulent, hearty lamb recipe enriched by piquant tomatoes and creamy Welsh cheese.

Easy
August 2010

Test kitchen approved

Serves 4
Takes 10 min to make, 15-20 min to cook, plus marinating

This is a succulent, hearty lamb recipe enriched by piquant tomatoes and creamy Welsh cheese.

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Ingredients

600g (about 4) Welsh lamb leg steaks, flattened slightly with a rolling pin
2 tsp dried oregano
2 garlic cloves, sliced
Grated zest of 1 lemon
2 tbsp extra-virgin olive oil
150ml white wine
400g can peeled plum tomatoes
80g small black olives, pitted
1 tbsp tomato ketchup
½ x 25g pack fresh flatleaf parsley, roughly chopped
100g Caerphilly, crumbled
Mashed potato and cooked green beans to serve

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Method

Mix the lamb steaks with the oregano, garlic, lemon zest and oil and season with black pepper. Set aside to marinate for at least 20 minutes.
Heat a large non-stick frying pan over a medium-high heat and brown the steaks for 2 minutes on each side, then add the white wine. Simmer for a few minutes until reduced by half.
Add the tomatoes to the pan, breaking them up slightly with the back of a spoon. Add the olives and tomato ketchup and cook for 10-15 minutes until the lamb is cooked. Remove the lamb, set aside on a serving plate and keep warm. Bubble to reduce the sauce until thickened slightly.