- 0:05 Prep
- 0:30 Cook
- 4 Servings
- Easy
Combine in season capsicum with tasty lamb steaks to create a dish that the whole family will enjoy.
Ingredients
- 2 tablespoons olive oil
- 4 (450g) lamb leg steaks
- 1 bunch spring onions, trimmed, quartered
- 1 medium red capsicum, thickly sliced
- 1 medium green capsicum, thickly sliced
- 1 medium yellow capsicum, thickly sliced
- 2 garlic cloves, thinly sliced
- 4 medium roma tomatoes, cut into wedges
- 2 teaspoons fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 2 teaspoons balsamic vinegar
- 1 tablespoon baby capers, drained, rinsed
- Roasted chat potatoes, to serve
- Salad leaves, to serve
Method
- Step 1Heat half the oil in a large frying pan over medium-high heat. Cook lamb for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil.
- Step 2Heat remaining oil in pan over medium heat. Cook onion, stirring, for 3 minutes or until starting to soften. Add capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until capsicum starts to soften. Add tomato, thyme, oregano and vinegar. Cover. Cook, stirring occasionally, for 10 minutes or until capsicum is tender. Stir in capers.
- Step 3Return lamb to pan. Toss to coat in mixture. Season with salt and pepper. Cook for 1 to 2 minutes or until lamb is heated through. Serve with potato and salad leaves.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1259 kj
Energy
17g
Fat Total
5g
Saturated Fat
4g
Fibre
26g
Protein
79mg
Cholesterol
117.54mg
Sodium
8g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 1 large brown onion, sliced, instead of spring onions and save around $3.35 in total.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
0
