Mix the pesto or tapenade, 8 tbsp of oil and the vinegar in a mixing bowl. Season to taste.
Place the remaining ingredients, except the oil and lamb, in the bowl. Cover and leave to rest.
During this time, brush the slices of lamb with remaining oil and place in a hot frying pan. Cook for 6-8 mins on each side. Season and leave to rest for 2 mins. Slice the meat into strips and add it to the panzanella. Serve immediately.
Tip: You can use any leftover cooked lamb for this recipe. Simply cut it into strips and reheat in a frying pan before adding to the salad.
Recipe and image courtesy of www.tastyeasylamb.co.uk