One Pot Lamb Steaks

I saw Irish lamb steaks recently in my supermarket.  Yum.  So off to conjure a suitable back drop to such a delicious and lean cut of meat.  Easy peasy. Lamb in Ireland is probably the best and healthiest meat you can eat.  Our grass is second to none, and those sheep scamper over mountains and moorland every day.  Therefore you have the right amount of fat to fibre ratio.  With most of the local sheep around here being grazed on land that’s never even seen a fertiliser truck, never mind being fertilised. And they are ostly left to fend for themselves.  No interaction with antibiotics or growth hormones.  Win win.  Grassfed lamb is an excellent source of Vitamin B12.  Something the Irish have found lacking in their diet.

Just for the record, a  lamb is a sheep until it reaches it’s first birthday.  Then it becomes a hogget. Until it reaches it’s second birthday.  That’s when we have mutton.  All equally delicious.  Thought not all as easy to get.

Lamb benefits from a slightly longer cook, at a slightly lower temperature, then you would cook say, pork at.  In this dish I use steaks, but you could use loin, or some good quality chops also.  Save the joint pieces and rack for the Sunday dinners.


One Pot Lamb Steaks


Lamb steaks, if there are small allow 1 and 1/2 per person

2 Onions, peeled and chopped into quarters

2 Peppers, you  preference for colour.

2 Courgettes, or aubergines, sliced

1 Butternut Squash, peeled and cut into chip size slices

1/2 head of garlic, squashed, but not peeled

3 tablespoons of olive oil

Sprig of mint


Splash some of the oil into a heavy roasting pan, add the onions and the butternut squash “chips”.

Season with salt and pepper and roast in a medium oven for 20 minutes.

Next add the other vegetables, tossing everything together to coat with oil, and roast this for a further 15 minutes.

Next put the steaks on top, and season these well.  Adding the mint also.
Roast for a further 30 minutes until the meat is golden and cooked through.  Although I like my lamb a little pink, in this case it’s nice fully cooked.  Remove from the oven and leave to rest, covered for 10 minutes for the juices to mingle.

Serve as is, lots of vegetables beautifully roasted and some fabulous lamb.  East AND divine.

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