BBQ Lamb & Pepperonata

Pepper-Ronata-with-Lamb-FEATURE-750x480

My husband makes this for me when I am feeling sluggish, tired and in need of some love.  Actually, that’s what I think he does.  I think he just looks at my face with new eyes occasionally, and realises I need a night off and he makes this dish because its quick, easy, light – and I don’t ever have that like a big fat baked potato feeling afterwards (and I’m not hatin’ on the baked potato, I am a potato lover baby) but I think he knows I love this dish (plus it’s excuse for him to use the BBQ ehhh?!).

 

Ingredients

6 pieces of Lamb (I use lamb cutlets when on special) but lamb chops is fine.

1 large green capsicum (sliced)

1 large red capsicum (sliced)

2 red long chilli diced (keep seeds in if you want the heat)

1 red onion cut into wedges

1-2 tablespoon of good quality olive oil

1/2 handful of black olives

Dried chilli flakes (to taste)

3 cloves of garlic

Fresh basil (to taste)

Ground Black pepper and salt

 

Method

Sautee’ the onion and garlic in a hot pan, then add the rest of the ingredients. DON’T OVERCOOK, you want a nice chargrilled skin and crunchy flesh for texture.

On a BBQ or hotplate, cook the lamb on high for two minutes each side.

Season well.

Enjoy!

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Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at www.jesssteeldiaries.com.au and cook something amazing from her other site www.mrsmealplanner.com