Balsamic Leg Steaks With Mediterrean Roasted Recipe

• 1 x Yellow pepper, deseeded and cut into 2cm (1 inch) pcs
• 1 x Red pepper, deseeded and cut into 2cm (1 inch) pcs
• 1 x Aubergine, cut into 2cm (1 inch) pcs
• 1 x Courgette, cut into 2cm (1 inch) pcs
• 3 Tbsp. Extra virgin olive oil
• 1 pch coarse sea salt
• 25 gm Butter, (1oz)
• 2 Tbsp. Extra virgin olive oil
• 1 x 250 gram pac thin sliced leg steaks
• 1 Tbsp. Balsamic vinegar
• 1 sprg fresh basil

1. Preheat the oven to 190 C, 375 F, Gas mark 5.
2. To make the mediterranean vegetables; place all the vegetables into a roasting tin, drizzle over the extra virgin olive oil and sprinkle with coarse grnd sea salt.
3. Cook for 20-35 min or possibly till soft and turning dark in colour.
4. Prior to the end of the vegetable cooking time, heat the butter and oil in a large frying pan over a moderate heat.
5. Add in the leg steaks and fry for 2-3 min on each side.
6. Just before the end of the cooking time sprinkle over the balsamic vinegar and heat for a further minute.
7. To serve: Pile the roasted vegetables on suitable serving plates, top with the lamb and pour over the juices from the frying pan.
8. Garnish with basil and serve immediately.
9. NOTES : An Italian style dish with roasted vegetables and tender balsamic lamb.

yellow pepper, red pepper, aubergine, courgette, extra virgin olive oil, salt, butter, extra virgin olive oil, gram pac thin, balsamic vinegar, basil

Taken from cookeatshare.com/recipes/balsamic-leg-steaks-with-mediterrean-roasted-76342 (may not work)