I made a snap decision purchase at Costco not long ago when I saw boneless leg-of-lamb selling at a very reasonable price. Together The Mr. and I cut it down into 6 steaks and a 2-lb. package of cubes for future meals—the first of which was Italian-Style Braised Lamb Steaks. Here, an herby, tomato-rich base brings out the full flavor of the lamb.
Even after braising in the oven for nearly an hour, we felt the sauce was too thin. I placed the steaks in a covered container to stay warm and reduced the sauce on the stovetop for another 15-20 minutes for a thicker consistency. Then I nestled the lamb into the mixture for a few minutes more to warm through before serving.
You may think four red onions is a bit excessive, but they were sooo good and practically melted in our mouths. Plus we had leftovers (I made four steaks intentionly for another meal) and served the second round with green beans and cheesy polenta which was the perfect bed for those luscious onions and sauce.
Italian-Style Braised Lamb Steaks
- 2 tsp rapseseed oil
- 4 red onions, quartered
- 4 lamb steaks, fat trimmed
- 1 Tbsp flour
- 4 cloves garlic, sliced
- Large sprig rosemary, torn into pieces, plus a little to serve or 1 level tsp dried rosemary
- 1 heaping tsp. oregano
- 1 lamb stock cube dissolved in 2 cups water
- 1 15-oz. can chopped tomatoes
- 1 Tbsp balsamic vinegar
- Large pinch pepper
- Preheat the oven to 350°.
- Add 1 tsp of the oil to a pan over a low-medium heat, add the onions and gently brown for 3-4 minutes, turning regularly. Set aside.
- Coat the lamb in flour and add the remaining oil to the pan. Cook for 2-3 minutes on each side.
- Return the onions to the pan, add the garlic, rosemary and oregano. Stir in the stock and bring to a gentle boil.
- Add the tomatoes, balsamic vinegar and pepper.
- Place in an ovenproof dish and cook for 45-50 minutes. (If necessary, remove the steaks to a covered dish and reduce the sauce to thicken per your preference.)
- Garnish with a little fresh rosemary and serve.
Round one with roasted potatoes and a side of broccolini.