Jarred lamb steaks
PersonalPoints™ per serving
1 hr 20 min
1 hr 10 min
This dish uses only 6 ingredients. Perfect for the night before grocery shopping!
White self-raising flour
½ tsp, (pinch)
Lean lamb fillet
480 g, (buy 600g), fat trimmed
¼ cup(s), (60ml)
1 tbs, (white)
- Preheat oven to 180°C or 160°C fan-forced. Combine flour and sugar on a plate. Season with salt and freshly ground black pepper. Toss lamb in flour mixture to coat. Shake off excess.
- Arrange steaks in a single layer in a 1.25L (5-cup) capacity baking dish. Combine tomato and Worcestershire sauces, vinegar and 1 cup (250ml) water in a jug. Pour mixture over lamb. Bake, covered, turning occasionally, for 30–35 minutes or until lamb is tender. Transfer lamb to a plate. Cover to keep warm.
- Pour cooking liquid into a small saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 8–10 minutes or until slightly thickened. Serve lamb drizzled with sauce.
SERVING SUGGESTION: Steamed baby brussels sprouts, plus corn on the cob and steamed sweet potato (kumara).