Pan-fried lamb leg steak with rosemary

This is makes a great Sunday lunch when you’re not going to be enough people to make a larger roast. The Preca sisters use lamb leg steaks and braise them in red wine and tomatoes. 

Pan-fried lamb leg steak with rosemary


  • 250g lamb leg steak, trimmed
  • 1 - 2 springs fresh rosemary, leaves only
  • 2 cloves garlic
  • 2 tbsp olive oil
  • Salt and pepper
  • 200ml red wine
  • 1 carrot, chopped
  • Handful celery, chopped 
  • 1 onion, chopped
  • 1 tin chopped tomatoes


  1. Crush the garlic cloves with the rosemary leaves add sea salt, black pepper and a little olive oil.
  2. Add to the lamb steaks and allow to marinate for at least two hours or overnight.
  3. Use a preheated griddle pan to fry the lamb leg steaks, 5 mins on each side until they’re golden.
  4. Then add the chopped vegetables and the red wine and cook until the alcohol has cooked off and the wine reduced a little.
  5. Add the chicken stock, then leave it to cook for another 10 mins.
  6. Add the tomatoes and leave to cook on a low heat for 1 hr until its tender.

This recipe first appeared on Gourmet Today TV, aired on TVM on 11 March, 2016. 

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