Sesame Lamb Steaks with Roasted Vegetable Tapenade Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using).
2. Toss fennel and courgette on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 15 minutes, until fennel is tender and starting to caramelise. Turn half way to ensure even cooking.
3. Heat a medium, dry fry-pan on medium heat. Toast sesame seeds for 1-2 minutes, until golden brown and fragrant (shake pan regularly to ensure even browning). Remove from pan and set aside.
4. Return pan to a medium-high heat with a drizzle of oil. Pat lamb dry with paper towels and season with salt and pepper. Cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest before slicing thickly against the grain.
5. While lamb cooks, mix all tahini drizzle ingredients together in a small bowl and season with salt and pepper.
6. When vegetables are tender, remove tray from oven and sprinkle over butter beans. Return to oven to cook a further 1-2 minutes, until beans are warmed through. Remove tray from oven and toss through tapenade, rocket and lemon juice. Season with salt and pepper.
7. Divide roasted vegetable tapenade salad between plates and top with sliced lamb. Drizzle over tahini drizzle and sprinkle toasted sesame seeds over sliced lamb.