Serves: 4

Prep: 10 minutes
Cook: 30 minutes

Ingredients

• 4 x Quality Mark lamb leg steaks
• 3 courgettes, sliced
• 2 capsicums, de-seeded, cut into chunks
• 2 red onions, peeled and cut into segments
• Few sprigs of thyme
• 2 Tbsp olive oil
• 2 large handfuls rocket or salad greens
• 150g feta cheese, crumbled
• Juice of ½ – 1 lemon

For the Pesto

(or use your favourite pre-made pesto)

• 1 clove garlic
• 2 large handfuls basil, leaves picked
• 35g pine nuts
• 35g grated Parmesan
• ½ -1 mild fresh chilli, chopped or 1 tsp dried chilli
• 4 Tbsp olive oil

Method

Preheat the oven to 2000C (1800C fan-bake). Put the courgettes, capsicums and red onions into a roasting tray, scatter with the thyme, season well and drizzle over half the olive oil. Roast for 35 minutes or so, until softened and lightly charred. Blitz together pesto ingredients in a food processor or mix in a pestle and mortar. Season and set aside.

Heat a frypan. Season the lamb with salt and pepper and rub in the remaining oil. Cook the lamb for 2-3 minutes each side until just cooked through but still pink in the centre. (This will depend on the thickness of the steaks.) Wrap up in foil and allow to rest for a few minutes.

Allow the vegetables to cool slightly, add a squeeze of lemon juice, mix through the salad leaves and crumble in the feta. Serve the vegetables with the lamb and spoon over the pesto.