10/17/2012

Grilled lamb steaks with peperonata recipe

Photo: Grilled lamb steaks with peperonata recipe

The Grilled Recipes kitchen invites you to try Grilled lamb steaks with peperonata Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled lamb steaks with peperonata. 

Unwind with a mid-week barbecue - it's a great way to enjoy the evenings of early autumn and saves on washing up!

INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 4

Ingredients

8 (about 120g each) lamb leg steaks
2 tbs 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

Method

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.

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.

Divide the lamb steaks and capsicum mixture among serving plates. Serve with the steamed broccolini.

Notes

Chargrilled lamb, eggplant & capsicum salad: Omit the broccolini. At the end of step 1, thickly slice the lamb. In step 2, replace the cherry tomatoes with 1 eggplant, cut into 2cm pieces. Set the eggplant mixture aside for 15 minutes to cool slightly. Combine the sliced lamb, eggplant mixture and 2 baby cos lettuces, leaves separated, washed, dried, in a bowl. Serve immediately. Lamb, white bean & vegetable soup with basil: Omit the broccolini. Reduce the lamb to 500g and cut into 2cm pieces. Omit step 1. In step 2, add the lamb to the pan with the capsicum and onion mixture. Add 1L (4 cups) beef stock and bring to the boil. Add 1 x 400g can cannellini beans, rinsed, drained, and the cherry tomatoes and simmer for 5 minutes or until heated through. Stir in the basil. Serve with toast. Lamb & capsicum kebabs with cherry tomato salad: Omit the garlic. Cut the lamb and capsicums into 2cm pieces. Cut the onion into thick wedges. Halve the tomatoes. Thread the lamb, capsicum and onion onto 8 bamboo skewers, soaked in cold water for 15 minutes. Cook the skewers on the preheated barbecue grill or chargrill for 3 minutes each side or until tender. Transfer to a plate and cover. Set aside for 5 minutes to rest. Combine the tomato, oil and basil in a bowl. Serve the kebabs with the tomato salad and steamed broccolini.

Nutrition

Energy 1965kJ
Fat saturated 5.00g
Fat Total 19.00g
Carbohydrate sugars -
Carbohydrate Total 16.00g
Dietary Fibre 5.00g
Protein 60.00g
Cholesterol -
Sodium -

Australian Good Taste - March 2007 , Page 47
Recipe by Heidi Flett 

More Grilled Recipes:  

Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce  

Marinated lamb chops with potato and corn salad 
Pat's Garlic Grilled Lamb Chops 
Grilled lamb with olive tapenade & apple coleslaw 
Barbecued butterflied lamb

Save and share Grilled lamb steaks with peperonata recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Addthis social buttons

LinkWithin

Related Posts Plugin for WordPress, Blogger...