1 garlic clove, crushed
½ small lemon, juice only
2 red peppers, quartered and seeds removed
2 tbsp freshly chopped rosemary leaves
4 banana shallots, peeled, trimmed and sliced in half lengthways through the root
salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp olive oil
4 x 150g/5½oz lean lamb steaks (from the leg)