Lamb steaks with pomegranate

Pomegranates are one of my favourite summer fruits and are a great addition to meals as they add great flavour and colour to dishes. Pomegranates give a nice fresh, tart taste to the lamb. Growing up on a farm we always had lamb and beef in the freezer with my mother would cook using fresh ingredients from her garden. I used 2 packets of the Silver Fern Farms Lamb Steaks (I couldn't choose this option from the list so I have put the Medallions instead, either will be fine. Each packet of the Lamb steaks has two pieces). I used pitted Kalamata olives but any black olive can be used.

Ingredients

2 packets	Lamb medallions (Main)
2 large	Pomegranates
¼ cup	Pitted black olives, chopped
¼ cup	Extra virgin olive oil
25 g	Feta
3 Tbsp	Chopped parsley

Directions

1. In a bowl mix the pomegranate seeds, chopped olives, finely chopped parsley and olive oil and combine.
2. Heat a fry pan to medium hot with olive oil. Season the steaks with salt and pepper and cook the steaks for a few minutes on each side.
3. Let them rest for a few minutes then add the pomegranate mixture and crumble the feta over top.