Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb steaks from your fridge to allow them to come up to room temperature

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, zest and cut the lemon into wedges.

Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Trim the bottom 2cm from the asparagus and discard. Halve withdways.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a medium bowl, combine the yoghurt, cucumber, mint, a drizzle of olive oil, a squeeze of lemon juice and pinch of lemon zest. Season with salt. Set your tzatziki aside.

Season the lamb steaks with salt and pepper. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, carefully lay in the lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray.

Roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.

Meanwhile, wipe out the (now empty) pan and pop back on high heat with a drizzle of oil.

Once hot, add the courgette and stir-fry, 1-2 mins. Season with salt and pepper.

Add the asparagus to the pan and season with salt and pepper. Fry for 1 min more, then add a splash of water and immediately cover with a lid or some foil. Cook until the asparagus is tender, 4-6 mins, then remove from the heat.

Add a squeeze of lemon juice and cook until evaporated.

Crumble in half the Greek style salad cheese and toss to coat the veg, then set aside and cover to keep warm.

When you're ready to serve, slice the lamb steaks widthways into 1cm thick slices, then share between your plates. 

Serve the roasted potatoes and steam-fried veg alongside, then crumble over the remaining Greek style salad cheese. Scatter with the flaked almonds.

Finish with a dollop of tzatziki and serve any remaining lemon wedges alongside for squeezing over.

Enjoy!