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Feta and capsicum lamb with garlic silver beet

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • Olive oil spray
  • 70g (1 cup) coarse fresh breadcrumbs (made from day-old crusty bread)
  • 1 (about 75g) roasted red capsicum, finely chopped
  • 35g (1/4 cup) low-fat feta, crumbled
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon finely grated lemon rind
  • 3 garlic cloves, crushed
  • 2 x 250g mini lamb round or rump roasts
  • 1 large (about 750g) bunch silver beet
  • 250g white cabbage, hard core removed, thinly sliced


  • 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.

Source: taste.com.au


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