Lamb Steaks with Roasted Capsicum Piri Piri Salsa
Photography 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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.