Ingredients

• 1 lamb leg steak
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp balsamic vinegar
• 1 courgette
• sliced into ribbons with a potato peeler
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp chopped fresh mint
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley

Directions

• For the lamb
• brush the meat with the oil and season well with salt and freshly ground black pepper. Heat an ovenproof griddle pan until smoking
• then chargrill the lamb for 3-4 minutes
• or until golden-brown. Turn the lamb over
• add the balsamic vinegar and cook for 3-4 minutes
• or until the vinegar has reduced to a sticky consistency and the lamb is cooked to your liking.
• For the courgette
• place all of the courgette ingredients in a bowl and toss well to coat. Allow to marinate for ten minutes.
• To serve
• arrange the courgette ribbons on a serving plate. Slice the lamb and place on top of the courgette.