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Lamb steaks with pepperonata
Lamb steaks with pepperonata
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Grilled lamb steaks with seasonal bell peppers - a family favorite!
Ingredients:
  • 450g lamb steak
  • 1 bunch spring onions, trimmed, quartered
  • 1 medium red capsicum, thickly sliced
  • 1 medium green capsicum, thickly sliced
  • 1 medium yellow capsicum, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 4 medium roma tomatoes, cut into wedges
  • 2 tsp fresh thyme leaves
  • 20.00 ml fresh oregano leaves
  • 2 tsp balsamic vinegar
  • 20.00 ml baby capers, drained, rinsed
  • Roasted chat potatoes, to serve
  • Salad leaves, to serve
Instructions:
  • In a large frying pan, heat half of the oil over medium-high heat. Cook the lamb for 4 to 5 minutes on each side for a medium doneness or to your desired level of doneness. Transfer the lamb to a plate and loosely cover with foil.
  • Heat the remaining oil in a pan over medium heat. Sauté the onion for 3 minutes until starting to soften, then add capsicum and garlic. Cook for 5 minutes until capsicum begins to soften. Add tomato, thyme, oregano, and vinegar. Cover and simmer for 10 minutes until capsicum is tender. Finally, stir in the capers.
  • Add the lamb back to the pan and give it a good toss to fully coat it in the flavorful mixture. Season it with a pinch of salt and freshly ground pepper. Cook for 1 to 2 minutes until the lamb is heated through. Serve alongside some delicious potato and vibrant salad leaves.

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