Lamb steaks with mint sauce & feta

You can cheat with a jar of readymade peppers, but otherwise it only takes a minute or two to prepare a tray for the oven, especially now we have baby ones to call on that don’t require any chopping.

SERVES 6 PREP 10min COOK about 10min

• 600g (1lb 5oz) lamb steaks

(leg or chump), 2-3cm thick

• 150g (5oz) feta, coarsely crumbled

• 200g (7oz) roasted pepper strips (or mini roasted peppers – see tip)

FOR THE MINT SAUCE

• 25g (1oz) mint leaves

• 4tbsp extra-virgin olive oil, plus extra, to fry

• 2tsp red wine vinegar

• ½tsp caster sugar

For the mint sauce, put the mint, oil, vinegar, sugar and a little salt in a food processor and whizz to a fine purée, then taste and add a little more salt, if necessary.

Heat 1tsp oil in a large non-stick frying pan over a high heat, season the lamb steaks on each side and fry for 5-6min until golden; a slight give to them without being too squashy will indicate they are medium-rare. Remove to a warm plate to rest for a few minutes.

Arrange the lamb on plates, scatter with feta, spoon over a generous tsp of the mint sauce and place the peppers on top.

PER SERVING: CALS 333; FAT 24.6G; SAT FAT 24.6G; CARBS 3.8G