Lamb, bocconcini and gremolata stacks
Serving size: Serves 4
Cuisine type: ItalianCooking time: Less than 60 minutes
Special options: Diabetic,
Egg free,
Heart friendly,
Kid friendly,
Low Carb,
Low cholesterol,
Low fat,
Low GI,
Nut freeCourse: Lunch,
MainFavourite flavours: Condiment,
Lamb
A delicious and easy recipe for lamb, bocconcini and gremolata stacks.
INGREDIENTS
1 large (350g) red capsicum
2 tablespoons lemon juice
4 x 150g lamb leg steaks
1 tablespoon olive oil
100g bocconcini, sliced thinly
Gremolata
2 teaspoons finely grated lemon rind,
2 cloves garlic, chopped finely
2 tablespoons finely chopped fresh basil
METHOD
To make the gremolata, combine all ingredients in a small bowl.
Preheat grill. Quarter capsicum, discard seeds and membranes. Roast under grill, skin-side up, until it blisters and blackens. Cover in plastic or paper for 5 minutes; peel off skin; slice thickly. Combine capsicum and juice in a small bowl.
Using meat mallet, gently pound lamb between sheets of plastic wrap until 1cm-thick. Heat oil in large frying pan; cook lamb, in batches, until cooked as desired. Place lamb on oven tray.
Divide capsicum and bocconcini among lamb steaks; grill about 5 minutes or until cheese melts. Serve stacks sprinkled with Gremolata, baby rocket leaves and lemon wedges, if desired.
Not suitable to freeze or microwave.
WINE: Lamb and capsicum are both sublime with cabernet sauvignon.
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