700g lamb leg steaks
                          75ml olive oil
                          juice and zest of 1 lemon
                          2 tsp chopped fresh oregano
                          2 tsp chopped fresh thyme
                          4 cloves of garlic, crushed
                          4 Tbsp chopped tomatoes
                          200g feta cheese, cubed
                          4 bay leaves
                          salt and ground black pepper
                          fresh summer vegetables to BBQ

                     Mix together the oil, lemon, herbs, garlic and
                     seasoning.

                     Cut 4 x 30cm squares of foil and scrunch up
                     the edges to make a basket.

                     Place the lamb into the baskets, spoon over
                     the garlic, lemon juice and herb mixture.

                     Top with the tomatoes a bay leaf and feta
                     cheese.

                     Fold over the foil to completely encase the
                     meat and juices.

                     Place onto a pre-heated barbecue over
                     med-hot coals or into a pre-heated oven
                     220ºC and cook for 20 mins until tender.

                     Place a selection of fresh, chopped vegetables
                     into 4 more foil baskets, drizzle with olive oil
                     and seasoning.

                     Fold up the foil and cook alongside the lamb
                     for 3-4 minutes.

                     Serve together with hot bread to soak up the
                     juices.