Lamb Steak in Lemon-Garlic Butter

When the oven is hot, roast the potatoes on the top shelf until golden, 18-20 mins. Turn halfway through.

In the meantime, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Roast the garlic parcel straight on the oven rack until soft, 10-12 mins. 

Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

While the lamb rests, return the (now empty) frying pan to high heat with a drizzle of oil.

Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Meanwhile, zest and cut the lemon into wedges. Once your garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add the softened butter to a small bowl with the roasted garlic and half the lemon zest. Season with salt and pepper, then mix well.

Once the courgette is cooked, season with salt and pepper, remove from the heat and add a squeeze of lemon juice. 

When the roasted potatoes are ready, remove them from the oven. Crumble over the Greek style salad cheese and sprinkle with the remaining lemon zest.