Greek Roasted Vegetables with Lamb Steaks by Simon Marshall | Flint and Flame

Ingredients

• 570 g waxy potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
• 570 g Courgettes (2 to 3 courgettes), thinly sliced into rounds (about 1/4-inch thick)
• Salt and pepper
• 2 tsp dried oregano
• 1 tsp dried rosemary
• 35 g chopped fresh parsley
• 4 garlic cloves, minced
• Extra virgin olive oil
• 2 x 400 g canned diced tomatoes with juice
• 2 small red onions, thinly sliced into rounds
• 4 Lamb Steaks
• Grated zest and juice of 1 orange
• 4 tbsp of runny honey
• 3 tbsp Olive Oil
• Garlic (crushed)
• Salt & Pepper
• Chopped fresh thyme and rosemary to garnish