Oregano Lamb Steak and Honey-Harissa Sauce

Meanwhile, zest and cut the lemon into wedges.

Trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, mix together the sugar and olive oil for the dressing (see pantry for both amounts) and a good squeeze of lemon juice. Season with salt and pepper.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper, sprinkle over the oregano. 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 the lamb is 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.

Wipe out the (now empty) frying pan and return to medium-high heat.

Add the harissa paste, honey and water for the sauce (see pantry for amount). Stir together and simmer until thickened, 2-3 mins. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.

Once thickened, stir in the butter (see pantry for amount) until melted - this is your honey-harissa sauce.

Once the chips are cooked, crumble over the Greek style salad cheese and sprinkle on the lemon zest. Toss to coat in the tray.