Lamb with olives and caerphilly

Method

1. Mix the lamb steaks with the oregano, garlic, lemon zest and oil and season with black pepper. Set aside to marinate for at least 20 minutes.
2. Heat a large non-stick frying pan over a medium-high heat and brown the steaks for 2 minutes on each side, then add the white wine. Simmer for a few minutes until reduced by half.
3. Add the tomatoes to the pan, breaking them up slightly with the back of a spoon. Add the olives and tomato ketchup and cook for 10-15 minutes until the lamb is cooked. Remove the lamb, set aside on a serving plate and keep warm. Bubble to reduce the sauce until thickened slightly.
4. Tip the sauce over the lamb steaks, then sprinkle over the parsley and cheese. Serve with mashed potato and green beans, if you like.