Rosemary garlic lamb with roast tomato panzanella

1 In a shallow bowl, combine garlic, rosemary and ½ of the oil. Add lamb steak and turn to coat with herb mixture. Set aside.

2 Preheat oven or barbecue grill to 200°C. In a baking dish, arrange tomatoes and courgette and spray with oil. Bake for 10-15 minutes, until tomatoes are soft and starting to split. Remove from oven. In a medium bowl, place cooked veges, rocket and bread.

3 Heat a pan over medium-high. Add lamb steak and cook, turning, for 3-5 minutes, until done to your liking. Remove from pan and set aside to rest.

4 In a small bowl, combine remaining olive oil and balsamic vinegar to make a dressing. Add steak to salad with dressing. Toss to coat. Serve salad seasoned with black pepper.