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$12 per month for 12 months

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Photo of Grilled lamb with pepperonata and garlic toast by WW

Grilled lamb with pepperonata and garlic toast

Total Time
50 min
10 min
25 min


Lemon juice

1 tbs

Olive oil

2 tsp


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)


1 clove(s), halved

Oil spray

2 x 3 second spray(s)


  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.


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.