Rosemary Lamb With Sicilian Vegetables

Prep Time: 45 minutes

Cook Time: 30 minutes

Servings: 4

Rosemary Lamb With Sicilian Vegetables


  • 4 x 120g lamb leg steaks, trimmed of fat
  • 4 cloves garlic, crushed
  • 4 sprigs of rosemary
  • 8 unpeeled baby potatoes, washed
  • olive or canola oil spray
  • 1 large onion, diced
  • 2 sticks celery, trimmed and diced
  • 1 small eggplant, cut into 1cm cubes
  • 1 zucchini, cut into 1cm cubes
  • 1 red capsicum, seeded and diced
  • 400g can diced tomatoes with garlic and basil or 400mL passata
  • 2 tablespoons balsamic or red wine vinegar
  • ½ cup (50g) pitted olives, sliced
  • freshly ground black pepper
  • 1 cup basil, chopped


  1. Slice lamb steaks in half lengthways and add to a dish with 2 cloves crushed garlic and the finely chopped leaves from 2 sprigs of rosemary.
  2. Coat lamb with marinade, cover bowl and refrigerate while vegetables are prepared or for as long as time permits, from 30 minutes to overnight.
  3. Place unpeeled potatoes in a saucepan and cover with water. Bring to the boil and allow to simmer for 10 minutes or until they can be easily pierced with a knife. Drain and set aside.
  4. Spray a large non-stick frypan with oil and place on high heat. Add lamb and sear on both sides for 30 seconds until browned. Remove from the pan; cover to keep warm.
  5. Cook onion with remaining 2 cloves garlic over medium to high heat for 3 minutes, stirring often; add celery and eggplant and stir for 2 minutes.
  6. Add zucchini, capsicum, tomatoes, vinegar, olives and remaining 2 rosemary sprigs; season with pepper.
  7. Simmer covered for 20 minutes, or longer if time permits, stirring occasionally until thickened. Remove rosemary sprigs.
  8. Return lamb to the pan to cook for 2 minutes each side or until cooked to your liking.
  9. Place lamb on serving plates then stir basil through vegetables and serve with potatoes.

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