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Photo of Lamb steak in tomato and ricotta sauce by WW

Lamb steak in tomato and ricotta sauce

Total Time
35 min
10 min
25 min
Ricotta is such a versatile cheese that can be used in both savoury and sweet dishes. Combined with lamb and the tomato sauce, it adds a thick smooth texture which brings all the flavours together.


Olive oil

1 tbs

Lamb leg roast, raw

480 g, (buy 8x75g), fat trimmed


3 clove(s), crushed

Red onion

1 medium, finely chopped

Dried chilli flakes

¼ tsp, (dried)

Canned diced tomatoes

800 g, (2x400g can)

Fresh oregano

2 tsp, chopped

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Reduced-fat ricotta cheese

100 g


  1. Heat half the oil in a large non-stick frying pan over high heat. Cook lamb, in batches, for 1–2 minutes each side or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over medium-high heat. Cook garlic, onion and chilli, stirring, for 5 minutes or until onion has softened. Add tomatoes, oregano and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10–15 minutes or until sauce has slightly thickened.
  3. Return lamb to pan. Cook for 2–3 minutes or until cooked to your liking. Sprinkle with ricotta and parsley to serve.


SERVING SUGGESTION: Rocket leaves and cherry tomatoes (quartered) drizzled with lemon juice, plus crusty ciabatta bread.TIP: You could use thin veal steaks or beef minute steaks instead of lamb.