Lamb steak in tomato and ricotta sauce
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Lamb leg roast, raw
480 g, (buy 8x75g), fat trimmed
Garlic
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
Instructions
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.
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