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Grilled lamb steaks with peperonata

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


  • 8 (about 120g each) lamb leg steaks
  • 2 tablespoons olive oil
  • 2 red capsicums, deseeded, cut into 1.5cm pieces
  • 1 yellow capsicum, deseeded, cut into 1.5cm pieces
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 x 250g punnet cherry tomatoes
  • 1 cup fresh basil leaves, torn
  • 2 bunches broccolini, steamed, to serve


  • 1
    Preheat a barbecue grill or chargrill on medium-high. Add the lamb steaks and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • 2
    Meanwhile, heat the oil in a frying pan over medium heat. Add the combined capsicum, onion and garlic and cook, stirring occasionally, for 3 minutes or until capsicum softens slightly. Add the tomatoes and cook, stirring occasionally, for 5 minutes or until tender. Stir in the basil. Taste and season with salt and pepper.
  • 3
    Divide the lamb steaks and capsicum mixture among serving plates. Serve with the steamed broccolini.

Source: taste.com.au


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