Oregano-Rubbed Lamb, with Green Pea and Feta Purée

INGREDIENTS

550 g

lamb leg steaks (at room temperature)

1 1/2 tbsp

GF oregano lamb spice mix (shake well before using)

bunch baby carrots, scrubbed, green end trimmed 1cm and cut in half lengthways

1/2

brown onion, cut into 1-2cm-thick wedges

2 tsp

GF cumin coriander spice

2 tsp

runny honey

1 can

chickpeas, drained and rinsed

chilli flakes (optional, adults)

1/2

brown onion, thinly sliced

1 clove

garlic, thinly sliced

500 g

frozen peas

2 tbsp

water

100 g

feta cheese