Succulent lamb steaks on a bed of tomatoes and roasted chickpeas.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 15 minutes
    • Irish

    Lamb Steaks with Roast Chickpeas

    Recipe Information

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    2 tbsp olive oil

    2 x 400g cans chickpeas, rinsed and drained

    4 plum tomatoes, quartered

    1 tbsp sunflower oil

    4 x 170g lamb leg steaks

    1 tbsp tomato puree

    1½ tbsp balsamic vinegar

    50g coriander leaves chopped

    Salt and pepper


    Heat the oven to 190°C/375°F/Gas Mark 5.

    In a large roasting pan heat the olive oil, stir in the chickpeas and tomatoes and place in the preheated oven for 5 minutes.

    Meanwhile heat the sunflower oil in a frying pan, season the lamb steaks and brown on both sides.

    Remove the tomatoes and peas from the oven and stir in the tomato purée and balsamic vinegar.

    Lay the lamb steaks and any juices from the frying pan on top and cook for a further 5 minutes.

    Remove the lamb from the roasting pan and stir in the chopped coriander and serve.