Cooking method:

1. Preheat the oven to 200°C / gas 6 / fan 180°C. Put the veg into a roasting tray, scatter with the thyme, season well and drizzle over the olive oil. Roast for 35 minutes or so until softened and lightly charred.
2. Blitz together all the ingredients for the pesto in a food processor or mix in a pestle and mortar. Season and set aside.
3. Heat a griddle pan. Season the lamb and rub in the remaining oil, you don’t want too much or the griddle will smoke. Cook the lamb for about 2-3 minutes each side until just cooked through but still pink in the centre. (This will depend on the thickness of the steaks.) Wrap up in foil and allow to rest for a few minutes.
4. Allow the veg to cool slightly, add a squeeze of lemon juice, mix through the leaves and crumble in the feta. Serve the vegetables with the lamb and spoon over the pesto.