4 boneless lamb leg steaks
¾ jar sundried tomatoes or red pepper pesto
125g sliced mozzarella, optional
1 large courgette, thickly sliced at an angle
1 large red onion, cut into wedges
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
6 to 8 cherry tomatoes
1 tsp garlic paste
100g button mushrooms, left whole
1 Place the lamb steaks into a bowl and coat with sundried tomato or red pepper pesto, and leave to marinade for at least four hours.
2 Preheat the oven to 180C.
3 Place all vegetables into an ovenproof dish.
4 Add the garlic and herbs and season with salt and pepper.
5 Drizzle with olive oil and mix well.
6 Roast the vegetables for 35 minutes.
7 Place the lamb steaks on either a barbecue or griddle pan set over a high heat.
8 Just before the meat is cooked to preference, place a slice of mozzarella, if using, on top to melt.
9 Top with the grilled vegetables and serve.