Lamb steaks with chilli pesto and roasted vegetables

40 minutes ■ Serves 4 ■ EASY

courgettes 3, thickly sliced
peppers 2, seeded and cut into chunks
red onions 2, peeled and cut into segments
thyme a few sprigs
lamb leg steaks 4
olive oil 2 tbsp
lemon 1
rocket 2 large handfuls
feta 150g, crumbled
FOR THE PESTO
garlic 1 clove
basil leaves 2 large handfuls
pine nuts 35g
parmesan 35g, grated
mild red chilli 1, chopped
olive oil 4 tbsp

■ Heat the oven to 200C/fan 180C/gas 6. Put the courgettes, peppers and red onions into a roasting tray, scatter with the thyme, season well and drizzle over the olive oil. Roast for 35 minutes or so, until softened and lightly charred.
■ Blitz together all the ingredients for the pesto in a food processor or using a pestle and mortar. Season and set aside.
■ Heat a griddle pan. Season the lamb and rub the remaining oil on each steak - you don't want too much or the griddle will smoke. Cook the lamb for about 2-3 minutes each side, until just cooked through but still pink in the middle (this will depend on the thickness of the steaks). Wrap up in foil and allow to rest for a few minutes.
■ Allow the veg to cool slightly, add a squeeze of lemon juice, mix through the rocket and crumble in the feta. Serve the vegetables with the lamb and spoon over the pesto.

Lamb steaks with chilli pesto and roasted vegetables