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.
4 boneless lamb leg steaks
sea salt and freshly ground pepper
1 tablespoon thyme leaves or 1 tablespoon finely chopped rosemary
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
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
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.