Brown lamb steaks on both sides in hot olive oil, remove and set aside. Slice an onion and fry in the pan
until softened, then add halved cherry tomatoes, pitted black olives, a good pinch of dried oregano and a wineglass
of dry white wine. Bring to a simmer, season with a little salt and freshly ground black pepper, then return
the lamb steaks to the pan, and cook gently for a few minutes, until the sauce thickens slightly and the lamb
is cooked. Serve with new potatoes and a green veg.