Lamb Steaks with Roasted Cap­sicum Piri Piri Salsa

Dish - Everyday Dish - - Mains -

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

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