Garlic lamb with roast tomatoes

Garlic lamb with roast tomatoes

Serves 2


  • 2 x150g Scotch Lamb leg steaks

  • 150g plum cherry tomatoes, halved

  • Olive oil

  • 3 tbsp ready made garlic and herb butter

  • 30g pitted black olives

  • 10g flat leaf parsley, chopped

  • A pack of microwaveable long-grain or Basmati rice

  • Lemon wedges to serve (optional)

Cooking Method

  1. Preheat the oven to 200°C.
  2. Tip the tomatoes into a suitably sized gratin dish, sprinkle with some olive oil, salt and pepper and pop in the oven for 15 minutes.
  3. Fry the steaks in a very hot non-stick pan for 7 to 10 minutes, turning often, and when done to your liking add the garlic butter and swirl the pan as it melts to coat the steaks, then add the olives and parsley.
  4. Remove from the heat to rest the steaks while you cook the rice according to the instructions on the pack.

Serving suggestions

Serve the lamb with the rice, tomatoes and the garlicky sauce spooned over, and a wedge of lemon if you like.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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