A quick and colourful, chunky sauce of Mediterranean vegetables makes a delicious accompaniment to succulent steaks of griddled lamb. Serve with French baguettes to mop up the juices, or with chunks of garlic bread. Delicious!
*For lamb leg steaks, use lamb chump chops. *For fresh plum tomatoes, use ordinary tomatoes, or a 400g can chopped plum tomatoes. *For herbes de Provence, use 2-3 tsp fennel seeds to give the dish a warm, aniseed flavour. *For tapenade, use 6-8 stoned black olives, roughly chopped, and stir into the dish, or add 2 tbsp green pesto instead.
The vegetables can be cooked in advance, cooled and stored covered in the fridge. You'll find the flavours actually improve with a few hours' keeping. Eat within two days. They can be served cold or reheated gently until boiling.
Moroccan lamb: Cook the vegetables as step 1, but replace the herbs with 1 tsp harissa paste. Cook the lamb as the basic recipe. Omit the tomatoes and tapenade for the sauce, and add 8 quartered ready-to-eat dried apricots with 250ml fresh orange juice. Simmer for 3-4 minutes. Stir in 3 tbsp chopped fresh coriander. Serve with couscous.
Because I have fussy eaters, I substituted the courgettes and fennel with mushrooms. I used canned tomatoes and replaced the tapenade with pesto. Still very tasty! - 07 May 2014