• 220g lamb steaks
  • 1 tbsp olive oil
  • Salt and ground black pepper, to taste
  • Step 1 Rub lamb with oil and season with salt and pepper. Heat a heavy frypan over medium-high heat and sear lamb for 4 minutes each side. For medium-rare it should feel quite soft when you press the centre.
  • Step 2 Remove from pan, cover with tin foil and a clean teatowel and allow to rest.
  • Step 3 While lamb rests, make Greek-Style Salad by placing spinach or rocket, spring onions, tomatoes, cucumbers, beans and capers in a salad bowl.
  • Step 4 Slice lamb thinly across the grain and add to salad along with meat juices from the board and lemon zest and juice. Toss to combine then sprinkle with feta or goat cheese and drizzle with thinned pesto to serve.