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Garlic Lamb with Roast Tomatoes

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Whip up this healthy Scotch Lamb dish using roast tomatoes and olives for a bit of a Mediterranean twist.

How to cook & Ingredients

5 minutes
10 minutes
Serves 2

Ingredients 

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

  • Preheat the oven to 200°C.

    1
  • 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.

    2
  • 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. Remove from the heat to rest the steaks while you cook the rice according to the instructions on the pack.

    3

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Serving Suggestion

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

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