Name: Lamb rolls with rocket and roasted capsicum
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 42.00 gm lemon juice; 9.20 gm olive oil; 2 garlic cloves, crushed; 5.00 gm ground cumin; 400g olive oil spray; 2 large red capsicums, quartered; 4 wholemeal bread rolls, split; 75g baby rocket leaves; 82.50 ml low-fat tzatziki

Lamb rolls with rocket and roasted capsicum

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Grilled chicken and lamb steaks on wholemeal bread with tzatziki and baby rocket - a delicious crowd-pleaser!

Ingredients:

42.00 gm lemon juice
9.20 gm olive oil
2 garlic cloves, crushed
5.00 gm ground cumin
400g olive oil spray
2 large red capsicums, quartered
4 wholemeal bread rolls, split
75g baby rocket leaves
82.50 ml low-fat tzatziki

Instructions:

Mix together the lemon juice, oil, garlic, and cumin in a shallow glass or ceramic dish. Add the lamb and evenly coat it with the mixture. Cover and let it marinate in the refrigerator for 15 minutes.
Prepare the barbecue plate or chargrill by spraying it with oil and heating it over high heat. Cook the capsicum, turning occasionally, for 5 to 6 minutes until the skin is blackened and blistered. Transfer the capsicum to a plastic bag, set aside for 5 minutes, then peel off and discard the skin. Slice the capsicum flesh thickly.
Sear lamb for 2 minutes on each side for a perfect medium cook, or adjust for your preferred doneness. Transfer the lamb to a plate and cover to retain its warmth.
Toast the bread rolls cut side down for 30 seconds or until lightly toasted. Then, assemble by topping the roll bases with rocket, capsicum, lamb, tzatziki, and finally the roll tops. Serve and enjoy!

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