From: Healthy One-Dish Cooking

 

Serves: 4
Rield: 4 servings
Ready in: 40 mins (15 mins prep - 25 mins cook)

4 lamb leg steaks, trimmed of all excess fat
¼ cup (60 ml) olive oil
300 g new potatoes, scrubbed and thinly sliced
1 large zucchini, sliced
1 red onion, sliced
2 red capsicums, deseeded and sliced
8 garlic cloves, peeled
⅓ cup (80 ml) red wine vinegar
75 g feta cheese, drained
25 g fresh mint, finely shredded

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 tablespoon of the oil to the pan and heat. Add the potatoes and fry, turning occasionally, for 5 minutes or until golden and they start to soften. Add another 1 tablespoon of oil to the pan. Add the zucchini, onion, capsicums and garlic 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 with a lid and cook for about 5 minutes for medium-rare or 7 minutes for medium.

Uncover the pan and scatter the mint over the top. Season with freshly ground black pepper to taste. Serve at once, straight from the pan, with a drizzling of the pan juices.