- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Unwind with a mid-week barbecue – it’s a great way to enjoy the evenings of early autumn and saves on washing up!
Ingredients
- 8 (about 120g each) lamb leg steaks
- 2 tablespoons 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 1Preheat 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 2Meanwhile, 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 3Divide the lamb steaks and capsicum mixture among serving plates. Serve with the steamed broccolini.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2034 kj
Energy
26g
Fat Total
8g
Saturated Fat
6g
Fibre
54g
Protein
168mg
Cholesterol
177.79mg
Sodium
5g
Carbs (sugar)
5g
Carbs (total)
Notes
Variations:
1) Chargrilled lamb, eggplant and 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.
2) Lamb, white bean and 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.
3) Lamb and 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.
- Author: Heidi Flett
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
