Garlic & Herb Lamb Steak with Ratatouille

Preheat your oven to 200 degrees Celsius. In a large mixing bowl, combine the chopped butternut squash, zucchini, red capsicum, baby aubergine, brown onion, and half of the finely chopped garlic with 1 tablespoon of olive oil per person. Season with salt and pepper, and mix well to ensure all the vegetables are evenly coated.

Spread the mixed vegetables on a baking tray in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.

While the vegetables are roasting, prepare the lamb. In a small bowl, combine the remaining olive oil, the rest of the finely chopped garlic, freshly chopped rosemary, lemon zest, and black olives (roughly chopped), to create a marinade. Season the lamb leg steak with salt and pepper, then rub the marinade all over the lamb.

Heat a pan over medium-high heat. Once hot, add the lamb steaks and cook for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Remove from the pan and let them rest for a few minutes before serving.

While the lamb is resting, add the chopped tomatoes to the same pan used for cooking the lamb, scraping up any bits stuck to the bottom of the pan. Cook for 2-3 minutes, until the tomatoes are heated through and slightly broken down.

Combine the roasted vegetables with the warmed chopped tomatoes in a large bowl. Adjust seasoning with salt and pepper if necessary.

To serve, place a portion of the ratatouille on each plate. Top with a lamb steak and sprinkle over the chopped goats cheese. Garnish with additional rosemary if desired.