Best Way to Cook Lamb Steaks in Oven

Best Way to Cook Lamb Steaks in Oven, every portion is underneath four hundred calories, thus you get a filling and wholesome protein-rich meal for underneath five hundred calories. It bakes within the kitchen appliance, effort you to induce on with one thing else – perhaps even prepare a touch surprise pudding? And as it is so low on fat it's nice if you are on a diet however still desire a extremely satisfying meal.

Change of state all the ingredients along in one pan permits them to infuse one another with their made flavors for a extremely satisfying meal that does not want gravy. as a result of we’ve further cherry tomatoes to the current lamb direction, you’re conjointly obtaining some veg to up your 5-a-day intake with none further effort.

Ingredients:

• 275g (10oz) new potatoes, thickly sliced
• 1tbsp oil
• 4 lamb leg steaks
• 1 purple onion, chopped
• 2 garlic cloves, crushed
• 450ml (3/4pt) lamb stock
• 1tbsp) condiment
• 2tsp dried mixed herbs
• 10 cherry tomatoes, halved
• Fresh oregano or thyme leaves to garnish

Method:

1. heat the kitchen appliance to 190°C/375°F/gas five. blanch the potatoes in gently salt-cured water for 2-3 minutes. Drain well.

2. Heat the oil in an exceedingly massive skillet and fry the lamb steaks over a high heat for 1-2 minutes on either side till brunet . Transfer to a shallow ovenproof dish.

3. Add the onion and garlic to the pan and fry for five minutes. Stir within the stock and condiment and produce to the boil. Pour over the sheep steaks and include the potatoes. Sprinkle with dried herbs, season with salt and freshly ground black pepper, and cook for thirty minutes.

4. Add the cherry tomatoes and come back to the kitchen appliance for an extra 10-15 minutes. Served fancy with recent oregano or thyme leaves.

Best Way to Cook Lamb Steaks in Oven Raise the steaks within the room with super tasty lamb steaks. Lamb Steaks usually are available a minimum of 2 tasty varieties, the Lamb Leg cut of meat and also the Lamb Shoulder cut of meat. whereas every cut is delicious in its own approach, they’re every higher for a definite methodology or variety of change of state.

The leaner, lamb leg cut of meat is best pan-fried or grilled, served medium rare (yup - pink), whereas the lamb shoulder cut of meat includes a slightly fattier texture and higher suits roast, or pan-fried dishes.