Preparation time: 15 minutes Cooking time: 4-6 minutes : 1. To prepare the mint relish; in a small bowl mix all the ingredients together, cover and set aside. 2. Place the steaks on a chopping board. Season and sprinkle with the lemon zest on both sides then brush with the oil. 3. Cook on a prepared barbecue or under a preheated moderate grill for 2-3 minutes. 4. Transfer the lamb onto warm plates and top with the roasted peppers. Scatter the Feta on top and spoon over the relish. 5. Serve with a crisp green salad. Tip: As an alternative replace the Feta with firm goat's cheese.
6 thin lamb leg steaks or escallopes
Salt and freshly milled black pepper
Grated zest of 1 lemon
15ml/1tbsp rapeseed or olive oil
1 x 280g jar roasted peppers (available at large supermarkets), drained and cut into quarters
50g/2oz Feta cheese, crumbled
For the Mint Relish:
1 x 25-30g pack fresh chopped mint
1 small red onion, peeled and finely chopped
15ml/1tbsp lemon juice
30ml/2tbsp rapeseed or olive oil