Balsamic Lamb Steaks with Mediterranean Roasted Vegetables

Preparation time:    10 mins
Cooking time:           40 mins

What you need

250g thin sliced John Penny lamb leg steaks
1 red and 1 yellow pepper, deseeded and cut into 2cm pieces
1 aubergine, cut into 2cm pieces
1 courgette, cut into 2cm pieces
3 tablespoons olive oil
freshly ground black pepper
25g butter
1 tablespoon balsamic vinegar
Sprigs of fresh basil

How to cook

Preheat the oven to Gas 5, 190°C, fan 170°C, 375°F.

To make the Mediterranean vegetables; place the peppers, aubergines and courgettes in a roasting tin, drizzle over the olive oil and sprinkle with black pepper.

Cook for 20-35 minutes or until soft and turning dark in colour.

Prior to the end of the vegetable cooking time, heat the butter in a large frying pan over a moderate heat. Add the leg steaks and fry for 2-3 minutes on each side.

Just before the end of the cooking time sprinkle over the balsamic vinegar and heat for a further minute.

To serve: Pile the roasted vegetables on four serving plates, top with the lamb and pour over the juices from the frying pan.

Garnish with basil and serve immediately.

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