A versatile cut to suit any occasion. Naturally lean and juicy, these steaks are a simple, healthy and delicious option for any day of the week.
Place the lamb, garlic, oregano, olive oil and black pepper in a snap-lock plastic bag or lidded container. Seal and toss well to ensure the lamb is well coated. Leave to marinate for 15 minutes.
Toss the eggplant pieces in olive oil and fry in a hot pan until well browned and softened. Place in a bowl with the cherry tomatoes, spring onions, sundried tomatoes, basil, and vinaigrette. Season with salt and pepper and set aside.
Heat a frying pan or grill pan and, when hot, add the lamb and cook for 2-3 minutes each side until medium-rare. Remove from the pan, cover and rest for 5 minutes before slicing diagonally across the grain.
Toss the lamb and any juices that have collected through the salad. Serve on toasted focaccia bread with baby salad leaves.
Recipe courtesy Allyson Gofton