Simple to make and very good to eat, this easy to follw recipe really will make midweek family cooking a breeze.
Heat the oven to gas 6, 200°C, fan 180°C. In a small bowl, combine 1tbsp of the oil with the cumin and lemon zest and lightly season. Put the lamb steaks on a baking tray and brush all over with the oil mix. Set aside.
Heat the remaining oil in a medium saucepan and sauté the onion and carrots covered with a lid for 10 minutes over a medium heat until soft. Add the garlic and tomato purée for the final minute.
Transfer the lamb to the oven to cook for 10-15 minutes, adding the flaked almonds for the final 3 minutes.
Meanwhile, stir the chopped tomatoes and the sugar through the vegetables and simmer for 10 minutes. Divide the ragu and lamb steaks between 4 plates. Garnish with the chopped parsley.
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