Rosemary Lamb with Red Capsicum
Rosemary Lamb with Red Capsicum

Ingredients

Method

  • For the Marinade
  • 2 tbsp chopped rosemary leaves
  • 2 tbsp olive oil
  • 1 crushed garlic clove
  • 1⁄2 small lemon, juice only
  • For the Lamb
  • 4 x lean lamb steaks
  • 2 red capsicums, quartered
  • 4 shallots, halved
  • 1 tbsp balsamic glaze
  • Salt and pepper
  • Preheat the grill to high. Combine the marinade ingredients in a bowl, add the lamb, and allow to marinate for about an hour. Meanwhile, sit the capsicums (cut side down) on the grill pan. Toss the shallots in a little oil, season well, and grill to cook for 12 minutes, or until the capsicums are blackened and the shallots lightly charred. Transfer the capsicums to a bowl, cover with film, and leave to sweat for 12 mins to loosen their skins.
  • Heat up your griddle pan, and fry your lamb steaks for 3-5 mins on each side. Transfer to a plate to rest for 5 mins. Peel and discard the capsicum skins, and cut the flesh into chunks. Arrange the veggies on a plate, and cut the lamb into slices and arrange on top. Mix the balsamic glaze with a little water, and add to the griddle pan to deglaze. Pour this sauce all over the meat, and serve.
30 mins
4 serving
This recipe pairs perfectly with the Streicker 'Bridgeland Block' Syrah 2015 from Margaret River, Australia.

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