- 1.
Heat the oven to 200°C/Fan 180°C/Gas 6. Peel the red onion and slice into wedges. Halve the butternut squash. Scoop the seeds out of one half. Peel and chop it into even, bite-sized chunks.
- 2.
Peel the sweet potatoes. Slice them into thick wedges. Rinse the pepper and halve it. Scoop out the seeds and white bits. Chop roughly. Rinse and halve the tomatoes.
- 3.
Tumble the squash, sweet potatoes and onions into a roasting tin. Add a glug of olive oil. Season with salt and pepper. Roast the veg in the oven for 15 mins.
- 4.
Drizzle the lamb steaks with a little olive oil. Season with salt and pepper. Rub into both sides of them.
- 5.
Heat a frying or griddle pan over a high heat till it’s smoking hot. Add the lamb steaks to the pan. Fry for 1-2 mins on each side till the steaks start to brown.
- 6.
Take the veg out of the oven. Add the pepper, tomatoes and most of the oregano. Pop the lamb steaks on top. Roast for 15-20 mins till the veg is tender and the lamb is cooked through - if your lamb leg steaks are thick they will take a little longer to cook.
- 7.
Spoon your roasted veg onto warm plates. Top with the lamb steaks. Spoon over any juices from the roasting tin. Serve scattered with the rest of the oregano.