Tasty lamb leg steaks seasoned with Cumin, Oregano and Parsley and baked in the oven with onion, tomatoes, olives and potatoes for a quick and easy meal with a Mediterranean twist.
Heat the oven to 200°C, 400°F, Gas Mark 6.
Coat the lamb in the Cumin and season well with Salt and Black Pepper. Heat the oil and fry the lamb for 4-5 minutes, turning half-way through, until browned.
Transfer to an ovenproof dish and add the onion, tomatoes, olives and potatoes. Pour over the wine and sprinkle with the Oregano.
Bake in the oven for 15-20 minutes, or until the potatoes are tender. Sprinkle over the Parsley just before serving.