Australian Women’s Weekly NZ - - OUTDOOR COOKING -

4 medium (480g) zuc­chini, sliced length­ways 4 medium (240g) Roma toma­toes, sliced thickly 2 ta­ble­spoons ex­tra vir­gin olive oil 4 an­chovy fil­lets, chopped finely ¼ cup (40g) pine nuts, toasted 2 ta­ble­spoons finely chopped fresh flat-leaf pars­ley 100g goat's feta, crum­bled ½ cup fresh oregano leaves 1 ta­ble­spoon fresh le­mon juice ¼ cup (60ml) ex­tra vir­gin olive oil, ex­tra

1 Com­bine the rose­mary, salt, pep­pers and rind in small bowl. 2 Place the lamb onto a tray and rub the sur­face with the pep­per mix­ture. Set aside for 30 min­utes. 3 ZUC­CHINI AND TOMATO SALAD Pre­heat a bar­be­cue or grill pan to high. Toss the zuc­chini and toma­toes in the olive oil. Cook the zuc­chini and tomato un­til lightly charred on both sides. Trans­fer to a serv­ing bowl. Us­ing kitchen scis­sors, roughly chop the zuc­chini and tomato. Gen­tly stir through the re­main­ing in­gre­di­ents. 4 Brush the grill plate with a lit­tle olive oil; cook the lamb for 3-4 min­utes on each side or un­til cooked as de­sired. Trans­fer the lamb to a warm plat­ter; cover with foil and rest for a few min­utes. Serve the lamb with the Zuc­chini and Tomato Salad, and roast sweet potato wedges, if de­sired.

Not suit­able to freeze or mi­crowave.

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