Lamb Striploins with Tomato, Olive and Caper Sauce

(Lamb Striploins)


  • 30ml olive oil
  • 1 small onion, finely chopped
  • 2 tablespoons dry red wine
  • 425g can tomatoes, drained and crushed
  • 1 teaspoon sugar
  • 1 tablespoon capers, drained and finely chopped
  • 1 tablespoon chopped fresh rosemary
  • 80g kalamata olives
  • 800g HORIZON Lamb Striploins
  • roasted, sliced potatoes and steamed beans to serve


  1. Heat 1 tablespoon olive oil in a saucepan and cook onion over low heat until soft.
  2. Add red wine, tomato, sugar, capers and rosemary and cook over medium heat for 10 minutes or until slightly thickened.
  3. Stir in olives and season to taste.
  4. Heat remaining oil in frying pan and cook lamb in batches, over medium heat for 3 minutes each side or until cooked as desired.
  5. Rest in a warm place for 10 minutes.
  6. Serve lamb topped with sauce and accompanied by roasted, sliced potatoes and steamed beans.