Image by Ben Dearnley
Ingredients (9)
- 8 (about 120g each) lamb leg steaks
- 2 tbsp 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
- Step 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.
- Step 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.
- Step 3 Divide the lamb steaks and capsicum mixture among serving plates. Serve with the steamed broccolini.