Lamb Steaks with Mediterranean Sauce

Makes a delicious weekday supper or summertime lunch. The ingredients for the sauce can be varied infinitely to suit your tastes, be bold and have a go at creating your own version.

Serves 2
Approx. 3 hours including making the oven dried tomatoes

• 15-20 Cherry tomatoes
• 1 clove garlic, crushed
• ½ tsp dried herbs (provencal, oregano or thyme is good)
• ½ tsp freshly ground black pepper
• 1 tsp sea salt (pref. Maldon flaked)
• 2 tsp olive oil
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 bay leaf
• 1 onion, thinly sliced
• 2 tbsp Tomato puree
• Handful of halved black olives
• Glass of dry white wine
• 1 x 1inch thick Lamb leg steaks
• 2 tsp olive oil
• 1 tsp freshly ground pepper
• ½ tsp sea salt

1. Halve and partially deseed the tomatoes and place in a bowl with the crushed garlic, salt, pepper and herbs.
2. Leave to stand in a cool place for about an hour stirring occasionally.
3. Preheat the oven to 120°C / 250°F / Gas Mk ½.
4. Place a wire cooling rack over a baking tray and arrange the tomato halves on the wire rack cut side up. The juices out of the tomatoes and some of the garlic will be left in the bowl, set this aside for later.
5. Now bake the tomatoes nice and slowly for about 45 minutes until they are dried on the outside and slightly firm but not crisp.
6. Put the tomatoes into a clean bowl, add the 2 tsp olive oil, stir to combine and set aside.
7. Heat the 2 tbsp olive oil in a medium pan (with a lid) over a medium high heat. When it starts to shimmer add the fennel seeds and bay leaf and fry for a minute until the fennel releases its fragrance.
8. Add the onion and the garlic from the reserved tomato juices to the pan and fry for 5 minutes until the onion is softened and becoming golden.
9. Add the tomato puree and cook it stirring for a minute then add the olives and half of the wine.
10. Turn down to a low light and cook slowly covered.
11. Now pat dry the lamb steaks, brush with olive oil and season with salt and pepper.
12. Fry in a dry hot frying pan for about 5 minutes on each side for pink or longer if you prefer, set aside in a warm place for five minutes to rest.
13. Deglaze the meat pan with the remainder of the wine then add this to the tomatoe mixture.
14. When the sauce is becoming sticky serve in the centre of a plate with the lamb steaks on top.
15. Serve with simple boiled rice or a green salad.

Tags: lamb, tomato, olive, onion, sauce

Horseradish Dip

This has become a firm favourite with us. Based loosely on a number of recipes this goes really well with smoked fish, grilled or barbecued lamb or beef and will add a nice zing to a salad or a dip for crudités.

4 tbsp good Mayonnaise
2 tbsp good Creamed Horseradish
Zest & Juice of half a lemon
1 large spring onion or 2 tbsp chives, finely chopped

Combine ingredients, chill & serve. Will keep in the fridge for a week or so.

Tags: horseradish, mayonnaise, sauce