4 boneless lamb leg steaks
sea salt and freshly ground pepper
1 cup mixed olives
8 halves sun-dried tomatoes, thinly sliced
1 tablespoon capers
2 tablespoons shredded mint leaves
100 grams feta
4 long slices sourdough bread, toasted
1 clove garlic, peeled and halved
½ cup purchased hummus
2 tablespoons pesto
Salsa: Cut the flesh off the olives, discarding the stones. Combine with the tomatoes, capers and mint. Set aside.
Lamb: Trim off excess fat and any sinew. Using a sharp knife, lightly score the lamb on both sides. This helps the lamb cook evenly. Drizzle with a little oil, thyme leaves, salt and pepper and rub into both sides of each steak.
Heat a sauté pan until hot and cook the steaks for 3–4 minutes each side. Transfer to a plate, cover loosely and rest for 3 minutes.
To serve: Rub the toasted bread with the cut clove of garlic then spread thickly with hummus.
Slice the lamb thinly against the grain and place on top of the bruschetta. Spoon over the salsa and crumble over the feta. If the pesto is thick, stir in a little olive oil or water to thin, then drizzle over the top.