Baked lamb steaks recipe

Try our baked lamb steaks with onions, garlic, a hint of Worcester Sauce, herbs and tomatoes.

This dish is easy to put together but makes a real treat of a dinner. You will need to par-cook both the lamb and the potatoes, but then everything cooks in the same pan. This means the flavours of the lamb stock and Worcestershire sauce really infuse the potatoes and meat. Plus, each portion of this satisfying meal is under 400 calories. Each portion of this baked lamb steaks recipe is under 400 calories, so you get a filling protein-rich meal that's healthy too. It's almost a one-pan dish, and with meat, potatoes and veggies, there no need to add anything extra. However, a serving of steamed green veg on the side with add to your five-a-day.

Ingredients

• 275g (10oz) new potatoes, thickly sliced
• 1 tbsp oil
• 4 lamb leg steaks
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 450ml (¾pt) lamb stock
• 1 tbsp Worcestershire sauce
• 2 tsp dried mixed herbs
• 10 cherry tomatoes, halved
• Fresh oregano or thyme leaves to garnish

Method

1. Preheat the oven to 190°C/375°F/gas 5. Parboil the potatoes in lightly salted water for 2-3 mins. Drain well.
2. Heat the oil in a large frying pan and fry the lamb steaks over a high heat for 1-2 mins on each side until browned. Transfer to a shallow ovenproof dish.
3. Add the onion and garlic to the pan and fry for 5 mins. Stir in the stock and Worcestershire sauce and bring to the boil. Pour over the lamb steaks and add the potatoes. Sprinkle with dried herbs, season with salt and freshly ground black pepper, and cook for 30 mins.
4. Add the cherry tomatoes and return to the oven for a further 10-15 mins. Served garnished with fresh oregano or thyme leaves.

Watch how to make baked lamb steaks

Top tips for making baked lamb steaks

British lamb is cheapest when it's in season, which is usually from June through to autumn. 

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