Seared Lamb Backstrap Skewers, with Baked Feta and Summer Veg

Pre heat the oven to 200c.

Slice the shallots, then on a mandolin slice the zucchini and squash. 

Cut the cherry tomatoes in half.

Heat the pan and add the shallots and olive oil.

Then layer the sliced veg, seasoning as you go.

Add the oregano and passata, bring to a simmer and place the whole pan into the oven for 15 mins.

Meanwhile dice the lamb and dress with oil, mountain oregano and salt.

Skewer the lamb onto small skewers and set aside.

After 15 mins remove the veg and break the feta up in large pieces over the veg and place back into the oven.

Heat the grill pan and start to cook the skewers and brown on each side.

Remove the skewers and rest for 2 min.

Remove the veg from the oven and place the skewers over the top and garnish with fresh oregano.