Pan Fried Lamb Steak

Pop your courgette rounds on a lined baking tray and Drizzle over some oil and season with salt and pepper. Crumble the feta over the courgettes. About 5 mins before your potatoes have finished boiling, pop your courgette on the top shelf of your oven until the courgette is tender and the feta starts to brown, 15-20 mins. Halve the baby plum tomatoes.

Once cooked, drain the potatoes in a colander. Return the pan to a medium high heat with a drizzle of oil. Once hot, add the garlic and rosemary and cook stirring frequently for 1 minute. Add the potatoes to the pan and stir to ensure the rosemary and garlic are evenly distributed. Lightly crush with a potato masher, cover, set side and keep warm.

Heat a splash of oil in a frying pan over medium high heat. Season the lamb with salt and pepper. When the oil is hot, carefully lay the lamb steaks in the pan. If you like your lamb pink cook for 4-6 mins on each side, turn once. For more well done lamb, cook for 8 mins on each side.  Once cooked, transfer the lamb to a plate to rest and cover loosely with foil. Keep your pan! IMPORTANT: Remember to wash your hands after handling raw meat.

Return the frying pan to a medium high heat and add the sun-dried tomato a pinch of sugar along with the water (see ingredients for amount) Stir through the red wine stock pot to dissolve. Bring to the boil and add the cherry tomatoes. Reduce the heat slightly and cook until the sauce has thickened and the tomatoes softened, 5-6 mins. While the sauce cooks roughly chop the olives. Add a splash of water if your sauce is too thick.