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Ingredients

  • 4 New Zealand Lamb boned leg steaks
  • 100g/4oz Mozzarella cheese, diced
  • 50g/2oz ham, chopped
  • 25g/1oz sun-dried tomatoes, chopped
  • 6 black olives, chopped
  • rosemary sprigs

Hints & Tips

Use diced Cheddar cheese if Mozzarella is unavailable.

Try fresh tomatoes in place of sun-dried ones. Arrange a layer of sliced tomatoes over the steaks before scattering over the cheese topping.

Instructions

1. Trim the steaks and snip the edges at 2.8cm/1in intervals to prevent the meat curling as it cooks.

2. Place on a grill pan and cook under a pre-heated grill for 8 minutes on one side until brown. Turn over and cook for 5 minutes on the other side.

3. Meanwhile, mix the cheese with the ham, tomatoes, olives and rosemary sprigs.

4. Divide the mixture between the steaks, easing it to the sides. Return to the grill and cook for a further 5 minutes until the topping is golden brown and melted.

5. Garnish with extra rosemary sprigs before serving.