Instructions: Preheat the oven to 190 C, 375 F, Gas mark 5.

To make the mediterranean vegetables; place all the vegetables into a roasting tin, drizzle over the olive oil and sprinkle with coarse ground sea salt. Cook for 20-35 minutes or until soft and turning dark in colour.

Prior to the end of the vegetable cooking time, heat the butter and oil in a large frying pan over a moderate heat. Add the leg steaks and fry for 2-3 minutes on each side. Just before the end of the cooking time sprinkle over the balsamic vinegar and heat for a further minute.

To serve: Pile the roasted vegetables on suitable serving plates, top with the lamb and pour over the juices from the frying pan. Garnish with basil and serve immediately.

NOTES : An Italian style dish with roasted vegetables and tender balsamic lamb.

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