Marinated lamb steaks with paprika roast tomatoes

• servings: 6 servings
• active time: 45 minutes
• total time: 1 hour 15 minutes

Ingredients

6 x 140g/5oz boneless lamb leg steaks

8 fresh thyme sprigs

2 garlic cloves thinly sliced

3 tbsp red wine

2-4 tbsp olive oil

2 x 250g punnets cherry tomatoes preferably on the vine

1 shallot very thinly sliced

2 tsp paprika

rocket and roast potatoes to serve

Directions

Put the lamb steaks on a baking tray and break over the thyme sprigs. Scatter over the garlic and some salt and pepper, then drizzle with the sherry and a tablespoon or so of the olive oil. Leave to marinate for at least 30 minutes.

Tip the tomatoes (still on the vine) on to another baking tray, sprinkle over the slices of shallot and drizzle with a tablespoon or two of olive oil. Season with the paprika and some salt and pepper.

When ready to cook, preheat the oven to fan 200C/conventional 220C/gas 7. Put both trays into the oven (the lamb above the tomatoes, if you don’t have a fan oven) for 15-20 minutes depending on how well done you like your lamb. Take the trays out of the oven and leave on the side for 5-10 minutes to rest the lamb before serving.

To serve, put a lamb steak on each plate, pour the tomato juices around the meat and scatter over a few rocket leaves. Serve with roast or mashed potatoes.

Nutrition

• Calories: 470
• Total Fat: 27 g
• Saturated Fat: 9 g
• Sodium: 1.81 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 6 g
• Protein: 36 g