Name: Lamb with fetta and olive stuffed peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 4 red bullhorn peppers, halved lengthways; 100g feta, crumbled; 8 cherry tomatoes, thickly sliced; 62.50 ml pitted kalamata olives, halved; 2 garlic cloves, finely chopped; 36.40 gm olive oil; 500g lamb leg steaks; 40.00 ml finely grated lemon rind; Mixed salad leaves, to serve; Lemon cheeks, to serve; 1⁄250.00 ml small fresh basil leaves, to serve

Lamb with fetta and olive stuffed peppers

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Savory stuffed peppers complement juicy lamb steaks.

Ingredients:

4 red bullhorn peppers, halved lengthways
100g feta, crumbled
8 cherry tomatoes, thickly sliced
62.50 ml pitted kalamata olives, halved
2 garlic cloves, finely chopped
500g lamb leg steaks
40.00 ml finely grated lemon rind
Mixed salad leaves, to serve
Lemon cheeks, to serve
1⁄250.00 ml small fresh basil leaves, to serve

Instructions:

Preheat the oven to 200C/180C fan-forced and line a baking tray with baking paper. Remove seeds and membranes from the peppers, then place them cut-side up on the tray. Sprinkle 2/3 of the fetta on top, followed by tomatoes, olives, and garlic. Finish by sprinkling the remaining fetta, drizzling with half the oil. Bake for 25 minutes until the peppers are tender.
Drizzle steaks with remaining oil and sprinkle both sides with lemon rind. Season generously with salt and pepper. Heat a barbecue hotplate or chargrill on medium-high heat and cook steaks for 2 to 3 minutes on each side, until browned to your liking.
Garnish steaks with peppers, salad leaves, lemon wedges, and a sprinkle of basil.

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