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Lamb cutlets with warm roasted capsicum salsa
Lamb cutlets with warm roasted capsicum salsa
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate classic BBQ lamb with zesty Capsicum Salsa.
Ingredients:
  • 1 red capsicum, halved, seeded
  • 1 yellow capsicum, halved, seeded
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 zucchinis, trimmed, finely chopped
  • 2 cloves garlic, finely chopped
  • 40g (1/4 cup) pitted Kalamata olives, finely chopped
  • 20.00 ml baby capers
  • 40.00 ml thyme leaves
  • 80ml (1/3 cup) balsamic vinegar
  • 16.00 gm brown sugar
  • 600g lamb cutlet
  • 100g baby rocket leaves
Instructions:
  • Preheat the grill to its highest setting. Grill the capsicums skin-side up until charred and blistered, about 10 minutes. Transfer them to a heatproof bowl, cover with plastic wrap, and allow them to rest for 5 minutes. Peel off and discard the skins, then finely chop the flesh and place it in a large bowl.
  • Heat oil in a large frying pan over medium heat. Cook zucchinis and garlic for 3 minutes until zucchinis are tender. Remove from heat and add to capsicum along with olives, capers, and thyme. Season with salt and pepper, then cover.
  • In a small frying pan over high heat, combine vinegar and sugar. Bring to a boil and cook, stirring occasionally, until syrupy and reduced by half, about 2 minutes.
  • Preheat a chargrill pan over high heat. Season the cutlets, then chargrill for 2 minutes on each side for a perfect medium-rare or until they reach your desired doneness. Place the cutlets on a plate and cover them with foil. Let them rest for 5 minutes before serving.
  • Arrange arugula on plates and generously spoon over the flavorful roasted red pepper salsa. Place the succulent cutlets on top, then elegantly drizzle with the tangy vinegar sauce. Finish by spooning over the remaining salsa for a stunning presentation.

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