Herb-rubbed lamb with chargrilled vegetables

Method

• Step 1
  Combine dried herbs, garlic, lemon juice and oil in a shallow glass or ceramic dish. Season with salt and pepper. Add two lamb steaks. Cover. Refrigerate for 15 minutes.
• Step 2
  Meanwhile, cut remaining lamb into 2cm pieces. Cut 1 capsicum half into 2cm pieces. Slice 1 zucchini into 1cm-thick slices. Halve 4 cherry tomatoes and 4 button mushrooms. Thread vegetables and lamb alternately onto skewers. Place in a glass or ceramic dish. Spray with oil. Set aside.
• Step 3
  Thickly slice remaining capsicum lengthways. Thinly slice remaining zucchini lengthways. Halve remaining mushrooms. Place in a bowl. Add tomatoes. Spray with oil. Toss to coat.
• Step 4
  Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers, turning, for 5 to 6 minutes or until lamb is just cooked through and vegetables tender. Place on a plate. Cover.
• Step 5
  Cook lamb steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Place on a plate. Cover. Stand for 5 minutes to rest. Cook vegetables, turning, for 4 to 5 minutes or until just tender. Place in a bowl. Add parmesan and remaining oil. Toss to combine. Serve lamb steaks with chargrilled vegetable mixture, pita pockets, hommus and lemon wedges.