• 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 red capsicums, halved, deseeded

  3. Olive oil spray

  4. 2 tsp olive oil

  5. 2 garlic cloves, crushed

  6. 2 tsp ground cumin

  7. 60ml (1/4 cup) fresh lemon juice

  8. 4 (about 100g each) lean lamb leg steaks

  9. 130g (1/2 cup) low-fat natural yoghurt

  10. 1 Lebanese cucumber, halved, deseeded, finely chopped

  11. 4 wholemeal rolls, split, lightly toasted

  12. Baby rocket leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the capsicum, skin-side up, on the lined tray. Lightly spray with olive oil spray. Roast in oven for 20 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 20 minutes (this helps lift the skin). Peel the skin from the capsicum and discard. Cut the flesh into 3cm-wide strips.

  2. Meanwhile, combine the olive oil, garlic, cumin and 2 tablespoons of lemon juice in a glass or ceramic bowl. Add the lamb and turn to coat. Cover and place in the fridge for 15 minutes to marinate.

  3. Combine the yoghurt, cucumber and remaining lemon juice in a small bowl.

  4. Preheat a chargrill on high. Lightly spray with olive oil spray. Drain the lamb from the marinade. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 3 minutes to rest.

  5. Divide the bases of the rolls among serving plates. Top with the rocket, capsicum, lamb and yoghurt mixture. Top with the remaining rolls to serve.


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