800g lamb chump or leg steaks


1 sprig of thyme, roughly chopped

1 clove of garlic, sliced

Zest and juice of ½ a lemon

1 tbs sunflower oil Piperade

2 red peppers

2 yellow peppers

25ml good quality olive oil

1 sprig of rosemary

1 tsp sherry vinegar

Salt and pepper


Preheat oven to 180˚C. Rub the marinade ingredients on to the lamb and leave in the fridge for four to 16 hours.

Heat a frying pan with the oil until it's very hot. Brush the marinade ingredients off the lamb and place into the pan and season well. Brown the meat on all sides, place on to a roasting tray and cook for 40 minutes for rare, 55 minutes for medium and 1 hour 10 minutes for well done.

Core and slice the peppers and sweat in the olive oil in a pot with a tight fitting lid. Stir intermittently and cook for at least 10 minutes or until the peppers become very sweet and soft. Add the garlic, rosemary, vinegar and salt and pepper and cook until the vinegar is absorbed into the peppers.

Rest the lamb for five minutes. Place the peppers on to warm plates and carve and display the lamb on top. Serve with boiled new potatoes.