By Libby and Elliot from episode 12
4 Tbsp freshly ground coffee
2 Tbsp chopped thyme
2 Tbsp chopped rosemary
2 Tbsp chopped parsley
1 Tbsp salt
1 Tbsp freshly ground black pepper
1 boned leg of lamb, slived into 6 steaks
Vegetable oil, for cooking
100ml extra virgin olive oil
10 cloves garlic
2 yellow peppers, diced
2 red peppers, diced
20 pitted black olives
1 Tbsp balsamic vinegar
1 bunch of basil, roughly torn
Preheat the oven to 200°C
Mix together the ground coffee, thyme, rosemary, parsley, salt and pepper
Coat the lamb steaks evenly on both sides with the coffee mixture
Heat the vegetable oil in a large, heavy-based frying pan until smoking hot. Add the lamb steaks in batches if necessary and sear on both sides.
Transfer the seared lamb to a roasting tray and bake for 8 minutes
Meanwhile, prepare the peperonata by heating the olive oil in a heavy-based frying pan. Add the garlic, yellow and red peppers and cook over medium heat for 10 minutes.
Mix in the olives and balsamic vinegar and set aside to cool for 2 minutes.
Remove the lamb steaks, cover and rest in a warm place for 5 minutes before slicing.
Fold the basil into the pepper mixture
Spoon the peperonata onto 6 serving dishes and top each portion with the sliced lamb and serve at once.