4 x Highland Texel Gourmet Lamb leg steaks about 1-2 cm thick, fully trimmed

FOR THE MARINADE: Combine the following
2 garlic cloves, peeled and crushed
3 Tbsp olive oil
4 bay leaves
4-6 Tbsp lemon juice
½ tsp salt and pepper to taste

FOR THE VEGETABLES:
1 Tbsp olive oil
2 large firm tomatoes, cored and cut into wedges
1 onion, peeled and chopped
8-12 button mushrooms
1 courgette, sliced
1 red pepper, seeded and sliced
2 Tbsp fresh herbs, chopped (optional) eg basil, chives
2 tsp fresh or dried thyme
2 tsp fresh or dried rosemary
8 black olives (optional)
2 Tbsp dry white wine
salt and pepper to taste

Marinate the lamb 2-6 hours. Remove from the marinade and pat dry. Lightly oil a preheated barbecue grill or solid hotplate and cook leg steaks for 2-3 minutes per side. Set aside, covered in a warm place for about 5 minutes. In a heavy-based pan or on the hotplate, toss the vegetables [except the wine and herbs] for 3-4 minutes.

Add the wine, olives, ( if using) and herbs and remove from the heat. Serve piled on the lamb steaks.