About this recipe:This Greek-style dish is simple to cook but wonderfully flavoured. It combines succulent lamb steaks with colourful vegetables, feta and fresh mint – perfect for easy entertaining.
4 lamb leg steaks, trimmed of fat
4 tbsp olive oil
300g new potatoes, scrubbed and thinly sliced
1 large courgette, sliced
1 red onion, sliced
2 red peppers, deseeded and sliced
8 garlic cloves, peeled
4 tbsp red wine vinegar
100g feta cheese, drained
25g fresh mint leaves, finely shredded
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Method Prep:15min › Cook:25min › Ready in:40min
Heat a large frying pan with a tight-fitting lid over a medium heat. Brush the lamb steaks on one side with a little of the oil. Add the steaks to the pan, oiled-side down, and fry for 3–4 minutes until nicely browned.
Lightly brush the lamb steaks with a little more oil, then flip them over and continue frying for a further 1 minute. Transfer the lamb steaks to a plate and set aside.
Add 1 tbsp of the oil to the pan and heat. Add the potatoes and fry, turning them over occasionally, for 5 minutes or until they become golden and start to soften.
Add another 1 tbsp of oil to the pan. Add the courgette, onion, peppers and garlic to the pan and continue frying, stirring occasionally, for 5 minutes or until all the vegetables are tender.
Meanwhile, mix the remaining oil with the vinegar in a small jug or bowl. Return the lamb steaks to the pan, placing them on top of the vegetables, and pour in the oil and vinegar mixture. Crumble the feta cheese over the top. Reduce the heat to low, cover the pan and cook for about 5 minutes (for medium-rare), or for 7 minutes (medium-cooked).
Uncover the pan and scatter over the mint. Season with freshly ground black pepper to taste. Serve at once, straight from the pan, with the pan juices spooned over.
Pork and fennel is a popular flavour combination in Greece. Replace the lamb steaks with 4 well-trimmed pork loin chops and the courgettes with 2 thinly sliced fennel bulbs. Use white onions and add 1 tsp fennel seeds to the vegetables in step 4.