2 tsp olive oil
2 onions, chopped
1 red, 1 yellow and 1 green pepper, chopped into large chunks
4–6 cloves garlic, crushed
1 sprig rosemary
1 sprig thyme
1 tsp dried oregano
20g chopped fresh parsley
1 x 400g tin chopped tomatoes
400g lean lamb steaks (100g each)
Add the oil to a large pan. Add the onions and stir for 2 minutes over a medium heat. Next, add the red, yellow and green peppers and stir for a further 2 minutes. Add the garlic and courgettes, and stir for 2-3 minutes.
Add the rosemary, thyme, oregano and parsley to the vegetables, and then stir in the tomatoes. Cover and simmer gently for 10 minutes, stirring occasionally.
Meanwhile, grill the lamb steaks and cook until well done.
Remove the meat from the heat, cover and leave to rest for 3 minutes. Serve with the Provençal sauce and a green salad.