Lamb with Oregano and Tomato – Intellisteam Recipe

17/07/2012 | Posted in Kitchen, Recipes

This week’s steamer recipe on Home of the Houseproud is Lamb with Oregano and Tomato, a simple-to-cook dish full of mouthwatering, well-balanced flavours. Why not have a go yourself and don’t forget, if you’ve got a recipe of your own, you can submit it here.

Lamb with Oregano and Tomato


4 x 110-125g (4-5oz) lamb leg or lamb rump steaks

1x Tbsp olive oil

1x Large garlic clove, crushed

2x Tbsp tomato puree

1 Tsp dried oregano

Salt and freshly ground black pepper


750g (1lb 11oz) Baby new potatoes, scrubbed

1x Tbsp olive oil

1x Tsp finely grated lemon zest

2x Mint sprigs


400g (14oz) Carrots, sliced

½ Tsp cumin seeds (optional)

10g (1/3oz) Butter

To garnish:

Mint sprigs


  • Put lamb steaks into a non metallic bowl and add the olive oil, garlic, tomato puree and oregano. Season with salt and pepper, then toss to coat. Cover and refrigerate for at least 30 minutes.
  • Put lamb steaks in back container.
  • Position divider wall in front container. Toss potatoes in olive oil and lemon zest, then tip compartment and add mint sprigs. Place carrots in remaining compartment, sprinkle with cumin seeds (if using) and put butter on top.
  • Set time for lamb using chicken pre-set (27 mins). Set time for carrots using root vegetable pre-set (35 mins) then adjust to 30 minutes. Set time for potatoes using pre-set for root vegetables (35 mins).
  • Serve garnished with mint sprigs.

Cooks tip:

  • Lamb can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.

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