Lamb Steaks with Roasted Capsicum Piri Piri Salsa
Photography by Manja Wachsmuth.
Sweet roasted capsicums spiked with smoky paprika and a little chilli combine to make one of my favourite toppings. I use it with most meats, on burgers and open sandwiches and piled onto baked potatoes and grain salads.
Serves: 4
INGREDIENTS
4 boneless lamb leg steaks
olive oil
sea salt and freshly ground pepper
1 tablespoon thyme leaves or 1 tablespoon finely chopped rosemary
Salsa
2 roasted red capsicums, seeded and thinly sliced
3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon smoked paprika
½ teaspoon chilli flakes
2 cloves garlic, crushed
sea salt
Chickpea and Herb Salad
1 x 400 gram tin chickpeas, drained and rinsed
½ small telegraph cucumber, halved and thinly sliced
2 spring onions, thinly sliced
small handful soft herbs, chopped (use any combination of basil, coriander, flat-leaf parsley or dill)
2 tablespoons roasted capsicum piri piri salsa from above
METHOD
Lamb: Trim the steaks of fat and any sinew. Using a very sharp knife, lightly score both sides of each steak. This helps the lamb cook evenly. Drizzle over a little olive oil, salt and pepper and the thyme leaves then rub into both sides.
Heat a sauté pan until hot then cook for 3–4 minutes each side. Transfer to a plate, cover loosely and keep warm.
Salsa: Whisk the oil, vinegar, paprika, chilli and garlic together in a bowl and season with salt. Stir in the capsicums.
To serve: Slice the lamb against the grain and top with a spoonful of the salsa and drizzle over the meat resting juices. Serve with the Chickpea and Herb Salad.
Chickpea and Herb Salad: Combine all the ingredients in a bowl.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!