Ingredients
For the lamb steak
2 tbsp olive oil
200g/7oz lamb leg steak
salt and freshly ground black pepper
2 tbsp chopped fresh rosemary
For the red pepper, garlic and honey dressing
1 tbsp olive oil
1 red pepper, chopped
2 garlic cloves, crushed
1 tsp honey
salt and freshly ground black pepper
For the leek ribbons
olive oil, for drizzling
½ leek, sliced into long ribbons
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the lamb, heat the olive oil in an ovenproof frying pan, add the lamb steak, season well and fry for five minutes. Flip over and transfer to the oven for five more minutes. Remove from the oven, cover with foil and allow to rest for five minutes and then slice.
3. For the red pepper, garlic and honey dressing, heat the olive oil in a small saucepan, add the red pepper and garlic and sauté gently for five minutes, or until the peppers are soft. Add the honey and season well. Blend in a liquidiser or food processor until smooth.
4. For the leek ribbons, rub the leek ribbons with olive oil, heat a griddle pan until smoking hot and chargrill the leeks for four minutes.
5. To serve, pile the leeks onto a plate, top with the lamb and pour over the dressing.
