Feta and capsicum lamb with garlic silver beet

Method

• 1
  Heat a large non-stick frying pan over medium-high heat. Spray lightly with olive oil spray. Add the breadcrumbs and cook, stirring, for 4-5 minutes or until golden. Transfer to a heatproof bowl and set aside to cool.
• 2
  Add the capsicum, feta, basil, lemon rind and half the garlic to the breadcrumbs. Season with pepper.
• 3
  Preheat oven to 200°C. Use a sharp knife to cut a deep horizontal slit into each lamb round to make a pocket. Stuff the pockets with the breadcrumb mixture and use toothpicks to secure.
• 4
  Place the lamb on a baking tray and spray with olive oil spray. Season with pepper. Bake in oven for 20-25 minutes for medium or until cooked to your liking. Cover loosely with foil and set aside for 10 minutes to rest.
• 5
  Meanwhile, remove the stems and centre veins from the silver beet. Coarsely chop the leaves. Heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray. Add the remaining garlic and cook, stirring, for 30 seconds or until aromatic. Add the silver beet and cabbage. Cook, stirring occasionally, for 2 minutes or until just wilted. Season with pepper.
• 6
  Cut the lamb into 1cm-thick slices across the grain. Divide the silver beet mixture among serving plates. Top with the lamb and serve immediately.