Lamb provencal

Name: Lamb provencal
Cook time: 30 min
Yield: 4
Cuisine: Nice, France

with rosemary red wine jus and black olive crumbs

Ready in around 30 mins

RECIPE FACT:

One of oldest olive tree in the world is on the island of Crete. The tree is about 4,000 years old and is still producing fruit.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake.
1. TO PREPARE THE VEGETABLES AND POTATOES:

Line an oven tray with baking paper. Peel the red onions and cut in wedges then slice the roasted red capsicum . Empty the bag of gourmet potatoes onto the tray, add the red onion wedges, drizzle with oil and season with salt and pepper. Cook in the oven for 15 mins. Add the roasted red capsicum to the tray and cook for a further 10 mins. Trim both ends off the courgettes, cut in half lengthways then cut in 1cm half-moons and set aside.
2. TO COOK THE LAMB STEAK:

Remove the marinated lamb leg steaks from their packaging, and season with salt and pepper. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, cook the steaks for 2-3 mins each side for medium rare - a little longer for well done. Remove from the pan, cover and rest a few minutes before slicing.
3. TO COOK THE COURGETTE AND THE JUS:

Place the frying pan back over a medium-high heat with a drizzle of oil. Once hot add the courgettes and cook for 2-3 mins turning only once to allow colour to develop. Add the rosemary red wine jus and cook for 1-2 mins.
TO SERVE:

Divide the potatoes and vegetables between plates and top with the sliced lamb. Spoon the courgettes and red wine jus over the lamb and finish with a sprinkle of olive and caper crumb. Add a generous crack of black pepper if desired.