Lamb Steaks With Tomatoes Olives Recipes

LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES

Steps:

• Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
• Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
• Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
• Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
• To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

SLOW-COOKER LAMB WITH OLIVES AND POTATOES

Steps:

• Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
• Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
• To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

STEAK WITH OLIVES

Steps:

• Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Pat steak dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then sear, without turning, 5 minutes (reduce heat if necessary to prevent scorching). Turn steak over and cook 5 to 6 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• Wipe out skillet, then cook garlic with red-pepper flakes in oil over medium heat, stirring, until golden, 1 to 2 minutes. Add olives and cook, stirring occasionally, 2 minutes. Remove from heat. Stir in parsley just before serving.
• Slice steak and serve with olive sauce.

LAMB STEAKS WITH TOMATOES & OLIVES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
• Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.

LAMB STEAK WITH GREEK TOMATO SAUCE AND FETA

Steps:

• Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
• SAUCE:.
• Heat the olive oil over medium heat.
• Sauté the onion with a pinch of salt until soft, about 8 minutes.
• Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
• Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
• Check the seasoning, and add honey if the sauce tastes acidic.
• Cover the sauce and set aside.
• LAMB:.
• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
• Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
• Add the sauce to the skillet and simmer briefly.
• To serve, spoon the sauce over the lamb, and top with the feta and parsley.

LAMB SHANKS WITH TOMATO & OLIVES

Steps:

• Preheat oven to 180°C/160°C fan forced.
• Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
• Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
• Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
• Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
• Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
• Sprinkle extra basil leaves over lamb and sauce.
• Serve hot.

LAMB WITH TOMATOES AND OLIVES

Steps:

• Trim fat from lamb and cut into bite-size pieces.
• Heat nonstick skillet until it is quite hot; reduce heat to medium and add lamb, sauteing in its own fat until it is brown on both sides.
• Mince garlic and add to lamb as it browns.
• Use half the tomatoes, breaking them up as you add them to pan, and all of the juice. Reduce heat. Add rosemary and continue cooking.
• Pit olives, add to sauce with pepper. Cook a few minutes or until rest of meal is done. Spoon over polenta.