Total Pageviews

Tuesday, 23 May 2017

Roasted Lamb Steaks with almonds and a tomato ragu

Simple to make and very good to eat, this easy to follow recipe makes a great mid-week (or anytime) meal. If you are not keen on lamb then why not consider swapping lamb for a different meat ... or even fish!

Serves Four
2 tbsp. olive oil
1 tbsp. ground cumin
1 lemon
4 lamb leg steaks 
1 onion
3 carrots
1 garlic clove
1 tbsp. tomato purée
50g (2oz) flaked almonds
1 x 400g (14oz) tin chopped tomatoes
1 tbsp. sugar (or equivalent sweetener)
small bunch parsley

Heat the oven to gas 6, 200°C, fan 180°C. In a small bowl, combine 1tbsp of the oil with the cumin and lemon zest and lightly season. Put the lamb steaks on a baking tray and brush all over with the oil mix. Set aside.

Heat the remaining oil in a medium saucepan and sauté the onion and carrots covered with a lid for ten minutes over a medium heat until soft. Add the garlic and tomato purée for the final minute.

Transfer the lamb to the oven to cook for 10-15 minutes, adding the flaked almonds for the final three minutes. 

Meanwhile, stir the chopped tomatoes and the sugar through the vegetables and simmer for 10 minutes. Divide the ragu and lamb steaks between 4 plates. Garnish with the chopped parsley.

The original recipe nutritional breakdown per serving:
Carbohydrate 19.6g Protein 33.2g Fibre 4.5g Fat 38.0g

The above taken from a Tesco Real Food idea here

Cumin is an aromatic spice native to eastern Mediterranean countries and Upper Egypt. This warm, flavoursome and slightly bitter spice derives from the seed of the Cumin plant and is traditionally added to curries, Mexican dishes and Moroccan lamb dishes.

White cumin seeds are the most commonly available variety; black cumin seeds are slightly smaller and sweeter in flavour. Cumin is widely available, all year round.
To prepare it, dry-frying cumin before grinding it brings out its flavour and softens its very spicy punch. Heat a frying pan, do not add oil, and add cumin seeds and toss until they expel a warm, rich aroma. Leave seeds to cool slightly, then grind and add to curry mixtures, soups and stews.
It is best stored in a cool, dark area.

As regular readers know, we bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy... but please note, not all may be suitable for you.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Mary Kirkland said...

I'm sure this would go with many different meats. I've had lamb a few times and sometimes it's gamey. I think that's the word. Hubby likes lamb and since he just found out he's prediabetic I've been trying to get him to eat lower carb too.

Tom said... attractive looking plate.

Valerie-Jael said...

Once again thi looks fantastic. Hugs, Valerie

eileeninmd said...

Hello, looks yummy. I have never tried lamb steaks. Have a happy day!

The Happy Whisk said...

Happy Eating!

Christine said...

Looks so good!

happyone said...

My husband doesn't like lamb so I've never cooked it though I do like it and this looks very good.

Debbie said...

this looks and sounds so yummy...and healthy as well!!!

Lee said...

Yum! I always have cumin on hand...I use is quite often, and I always add it to guacamole when I make it. It's a "must", in my opinion.

Elephant's Child said...

I adore cummin and add it to lots of things. It goes really well with mushrooms for example.

DMS said...

I know longer eat meat- but this does look good. I love hearing about different ingredients that I don't often use in my cooking. Love spicing things up. :)

William Kendall said...

That looks delicious.

Magic Love Crow said...

I'm not a fan of lamb, but I would try this!