One pan Greek lamb with tomatoes, olives and broccoli

½ tsp dried oregano

1 clove of garlic, finely sliced

2 tsp olive oil

120g lamb rump steak

50g cherry tomatoes

25g black olives

75g broccoli

Preheat oven to 200C/180C fan/ gas mark 6.

Mix the oregano, garlic, olive oil and some seasoning together, then rub all over the steak.

Heat a small oven-proof frying pan, then cook the lamb for 1 minute on each side.

Cut the broccoli into small florets and add to the pan (we’ve used tenderstem broccoli in the picture, but any type will do).

Halve the cherry tomatoes, and roughly chop the olives, and add them too, stirring well.

Pour over 100ml of water, then transfer the pan to oven and cook for 6-8 minutes, until the lamb is still slightly pink and the vegetables are cooked.