Photo of Grilled lamb with pepperonata and garlic toast by WW

Grilled lamb with pepperonata and garlic toast

8
8
8
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
25 min
Serves
2
Difficulty
Moderate

Ingredients

lemon juice

1 tbs

olive oil

2 tsp

garlic

2 clove(s), crushed

lean lamb leg steak

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

baby capers, rinsed, drained

2 tsp

fresh flat-leaf parsley

2 tbs, coarsely chopped

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.

Notes

SERVING SUGGESTION: Baby rocket leaves. TIP: Pepperonata is also delicious served with grilled chicken, fish, pork or a frittata. It will keep in the fridge, covered, for up to 3 days.

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