Greek inspired lamb with roast vegies & a cucumber olive salsa

Serves 4

Ingredients

2 packets of @silverfernfarms lamb steaks
Juice of ½ a lemon
2 garlic cloves – minced
1 tsp dried oregano

2 bunches of baby carrots – halved lengthways
1 large eggplant
2 tsp cumin seeds
1 tsp dried oregano

Salsa ingredients:
¾’s of a cucumber – diced
1 cup green olives - chopped
Zest of 1 lemon
Big handful of mint - chopped
Big handful of parsley - chopped
Juice of 1 lemon
Good splash of EVOO
Splash of red wine vinegar
Squeeze of runny honey

1/2 a block of feta – to serve

Instructions

Heat oven to 200 fan bake.

Mix together the lamb steaks, 1 tsp oregano, juice of ½ a lemon, & a good glug of oil. Season with S & P and mix together and set aside.

Cut the carrots in half, then chop the aubergine into chips. Put them onto two baking trays, then sprinkle the cumin seeds & oregano over both trays, season and drizzle with oil. (Use a healthy amount of oil on the aubergines so they don’t dry out)

Bake the vegetables for 30 minutes. Chop all of the salsa ingredients and mix together in a small serving bowl. When the vegies have 12 minutes left to cook, get the lamb cooking in a hot pan with oil, fry it on both sides for 3 minutes per side then let it rest for 5 mins.

Slice the lamb, then plate the roasted vegetables on the bottom of a large platter then add the lamb on top with chunks of feta cheese.

You can also serve a little bit of salsa on top and then have the rest in a bowl for people to serve themselves.