Baked lamb steaks recipe

These baked lamb steaks are served with herby potatoes and roasted cherry tomatoes. 

This easy dinner takes under an hour to cook and is under 400 calories per portion. If you used tinned potatoes which are cheap, convenient and won’t require parboiling, the recipe could be made in one pan. Just be sure to pick one that’s suitable for the hob and oven. To boost your veg intake, we recommend serving with some extra greens but this is optional as the recipe is a complete meal.

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. Heat the oven to 190C (170C fan, Gas 5). Parboil the potatoes in lightly salted water for 2-3 mins. Drain well.
2. Meanwhile, heat the oil in a large, oven-proof pan and fry the lamb steaks over a high heat for 1-2 mins on each side until browned. Set aside on a plate.
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. Return the lamb steaks to the pan and add the potatoes. Sprinkle with dried herbs, season with salt and freshly ground black pepper, and cook for 30 minutes in the hot oven.
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 our baked lamb steaks

Top tips for making our baked lamb steaks

If the lamb steaks are thickly cut, they could still be pink in the middle when you serve them. This is perfectly safe to eat, just as you would a beef steak. 

Jessica Ransom

“If you’d like to omit the new potatoes, try serving the baked lamb steaks with wholegrain rice and a generous side of roasted vegetables instead.”

Using a pan that is suitable for the oven and hob will save you some washing up. 

MasterClass Shallow Casserole Dish with Lid 4L/28 cm - View at Amazon 

This simple but chic casserole dish has two large handles making it easy to take in and out of the oven and it’s suitable for using on any hob, including induction. It’s perfect for oven to table cooking, lightweight, easy to clean and even comes with a clever self-basting lid to keep stews and casseroles from drying out.

We have lots more lamb recipes you might like to explore as well as guides on how to cook a leg of lamb and how to cook lamb shanks.