Lamb leg steaks are highly underrated in our opinion – they’re a beautiful alternative to regular beef steaks. Simple roast veggies are one of our favourite sides to have with them (with a little aromatic kick of balsamic vinegar, of course).
Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 2 cm chunks. Peel and crush the garlic. Pick and finely chop the oregano leaves. Dice the Roma tomato. Trim the ends of the green beans. Slice the lemon into wedges.
Place the potato onto the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 25-30 minutes, or until golden and tender.
While the potato is cooking, combine the crushed garlic and the oregano in a medium bowl with a drizzle of olive oil. Add the lamb leg steaks and rub to coat in the garlic-oregano oil. Season with a pinch of salt and pepper and set aside to marinate.
Place the tomato, green beans, balsamic vinegar and a good drizzle of olive oil to a medium bowl. Season with a pinch of salt and pepper and toss to coat. In the last 15 minutes of potato cooking time, transfer the vegetables to the tray with the potato and cook until the tomato is blistered and the potato is easily pierced with a knife.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once hot, add the lamb leg steaks and cook for 2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare or a little longer for well done. Transfer to a plate and cover with aluminium foil to rest for 5 minutes. Thinly slice.
Divide the garlic-oregano lamb steaks and balsamic veggies between plates. Squeeze over the juice from the lemon wedges and dollop with the garlic aioli. TIP: Add as much or as little lemon juice as you like depending on your taste preference.