Recipe by dividend
This is a wonderful recipe from Solo Suppers (Joyce Goldstein). The tomato sauce is outstanding paired with lamb. She recommends serving this with roasted potatoes and eggplant.
Top Review by Brittta
Easy recipe! Loved the flavor of this sauce. I didn't need to add any honey at the end. I had four lamb steaks (about the size of the palm of my hand each) and have plenty of sauce left over, even after drizzling it over the lamb and onto the plates. I will probably use it over regular steak tomorrow. Thanks for this keeper!
FOR THE LAMB
- 8 ounces lamb steaks or 3 (4 ounce) lamb chops
- 2 teaspoons olive oil
- 1 pinch ground cinnamon
- 1⁄2 teaspoon dried oregano
FOR THE SAUCE
- 2 tablespoons olive oil
- 1⁄2 yellow onion, chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 2⁄3 cup tomato sauce
- 1⁄4 cup dry red wine, plus additional for deglazing
- honey (optional)
- 1 ounce crumbled feta cheese
- 1⁄4 cup flat leaf parsley, chopped
Directions See How It's Made
- Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
- Heat the olive oil over medium heat.
- Sauté the onion with a pinch of salt until soft, about 8 minutes.
- Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
- Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
- Check the seasoning, and add honey if the sauce tastes acidic.
- Cover the sauce and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
- Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
- Add the sauce to the skillet and simmer briefly.
- To serve, spoon the sauce over the lamb, and top with the feta and parsley.