BBQ LAMB LEG STEAKS PROVENCALE  

Serves 4
​INGREDIENTS
4 x 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
METHOD
1. Marinate the lamb 2-6 hours.
​2. 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. 
3. In a heavy-based pan or on the hotplate, toss the vegetables [except the wine and herbs] for 3-4 minutes.
4. Add the wine, olives, ( if using) and herbs and remove from the heat. Serve piled on the lamb steaks.

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