Grilled lamb with pepperonata and garlic toast
5
Points®
Total time: 50 min • Prep: 10 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Ingredients
Lemon juice
1 tbs
Olive oil
2 tsp
Garlic
2 clove(s), crushed
Lamb leg steak, raw
240 g, (Buy 2x150g steaks) fat trimmed
Red onion
1 medium, thinly sliced
Red capsicum
1 medium, thinly sliced
Yellow capsicum
1 medium, thinly sliced
Red wine vinegar
2 tsp
Brown sugar
½ tsp
Capers, rinsed, drained
2 tsp
Fresh flat-leaf parsley
2 tbs, coarsely chopped
White sourdough bread
2 slice(s), (2x40g)
Garlic
1 clove(s), halved
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine lemon juice, 1 teaspoon oil and half the crushed garlic in a shallow dish. Add lamb and turn to coat. Cover and refrigerate for 15 minutes.
2
Meanwhile, heat remaining oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add capsicum and remaining crushed garlic and cook, stirring, for 10-15 minutes or until garlic is caramelised. Add vinegar, sugar, capers and parsley and cook, stirring, for 2 minutes. Season with salt and pepper.
3
Lightly spray a chargrill or barbecue with oil and heat over medium-high heat. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes. Thickly slice.
4
Meanwhile, lightly spray bread with oil. Cook on chargrill for 1-2 minutes each side or until golden. Rub bread with cut side of halved garlic clove. Serve lamb with pepperonata and garlic toasts.
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