Roasted courgette, aubergine, tomatoes & chickpeas with harissa glazed lamb

Preheat the oven to 200ºC, gas mark 6. Mix together 1 tbsp oil and 1-2 tsp harissa, depending on how much you like spice. Season and rub into the lamb steaks. Cover and set aside for 30 minutes.

Meanwhile, cut the aubergine and courgettes into 3cm wedges and cut the shallots into quarters. Place in a bowl and add the tomatoes, garlic, chilli, coriander, oregano and the remaining 2 tbsp oil. Season generously, then toss together and spread the vegetables out on a large shallow roasting tin. Roast for 20 minutes, then turn the vegetables and stir in the chickpeas. Return to the oven for 10-15 minutes until the vegetables are golden.

When the vegetables are nearly ready, heat a griddle pan or nonstick frying pan and add the lamb steaks. Sear on each side for 1 minute then continue cooking for 3-4 minutes on each side and browned all over. Remove from the pan, cover loosely with foil and rest for 5 minutes. Mix the yogurt and remaining harissa together, then swirl over plates. Stir the capers into the vegetables, spoon onto the yogurt and top with the lamb.