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 and halve the green beans.

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 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 medium 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 drizle of oil.

Once hot, add the courgette and green beans. Cook until tender and charred, 7-9 mins. Season with salt and pepper.

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 charred 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!