Lamb Steaks with Roasted Capsicum Piri Piri Salsa
Sweet roasted capsicums spiked with smoky paprika and a little chilli combine to make one of my favourite toppings. I use it with most meats, on burgers and open sandwiches and piled onto baked potatoes and grain salads.
Salsa: Whisk the oil, vinegar, paprika, chilli and garlic together in a bowl and season with salt. Stir in the capsicums.
Lamb: Trim the steaks of fat and any sinew. Using a very sharp knife, lightly score both sides of each steak. This helps
the lamb cook evenly. Drizzle over a little olive oil, salt and pepper and the thyme leaves then rub into both sides.
Heat a sauté pan until hot then cook for 3–4 minutes each side. Transfer to a plate, cover loosely and keep warm.
To serve: Slice the lamb against the grain and top with a spoonful of the salsa and drizzle over the meat resting juices. Serve with the following chickpea and herb salad. Serves 4