Succulent Lamb Steak Dinner

Ingredients:

Lamb:

• 4 lamb leg steaks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, crushed
• 1 tsp dried mint
• Salt and black pepper

Vegetables:

• 500g baby new potatoes, sliced
• 500g broad beans (podded weight), skinned if time allows
• 8 shallots, halved
• 2 courgettes, cut into chunks
• 2 tbsp olive oil
• 75ml white wine

To serve:

• Chopped dill

Method:

1. Begin by marinating the lamb. In a bowl, combine olive oil, lemon juice, crushed garlic, and dried mint. Season generously with salt and black pepper. Massage the mixture into the lamb steaks and set aside.
2. Preheat the oven to 200°C/Fan 180°C/Gas 6.
3. Prepare the vegetables by placing sliced potatoes, broad beans, halved shallots, and courgette chunks into a large roasting dish. Drizzle olive oil and white wine over the vegetables. Stir to coat evenly, then cover the dish with foil.
4. Roast in the oven for 30 minutes, then remove the foil and continue cooking for another 15 minutes until the vegetables are tender and lightly browned.
5. Increase the oven temperature to 220°C/Fan 200°C/Gas 7. Arrange the marinated lamb steaks over the roasted vegetables in the tin.
6. Return the tin to the oven and cook for 10 more minutes until the lamb is cooked to your desired doneness.
7. Remove from the oven and let it rest for 5 minutes before serving. Sprinkle with chopped dill for added freshness and flavor.

Enjoy your succulent lamb steak dinner with perfectly roasted vegetables!