Lamb steaks provencale

    40 minutes

    Exceptionally flavourful, lamb is a super source of niacin and zinc. Like all the other types of red meat, it also supplies a useful amount of iron.

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    Serves: 4 

    • 1 tablespoon light olive oil
    • 1 medium onion, sliced
    • 1 small green capsicum, sliced
    • 2 cloves garlic, crushed
    • 1 can (400g) no-added-salt chopped tomatoes
    • 1/2 cup pitted black olives
    • 3 large marinated artichoke hearts, halved
    • Salt
    • Freshly ground black pepper
    • 8 lean lamb steaks (60g each)

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a medium saucepan over medium heat. Add the onion, capsicum and garlic and cook for 5 minutes until softened.
    2. Reduce the heat to low. Add the tomatoes, olives and artichokes. Cover and simmer for 15 to 20 minutes, then season the sauce with salt and pepper to taste.
    3. Spray a medium nonstick frying pan with cooking spray. Add the steaks and cook over high heat for 3 to 5 minutes or until done to your liking. Serve with the sauce.

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