Grilled lamb with roast tomato and capsicum ragu
serves
4
Lamb and anchovies are a classic match. If you prefer, you can add the anchovies to the vegetables before roasting, says Silvia Colloca.
Ingredients (11)
- 250g mixed cherry tomatoes, halved
- 200g mixed mini capsicum, halved, seeds removed
- 1 red onion, cut into wedges
- 1 garlic bulb, halved
- 1/2 cup (125ml) extra virgin olive oil
- 2 tbs red wine vinegar
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 lamb back-straps (around 200g each), at room temperature
- Sourdough baguette, sliced on an angle
- Rocket, anchovies & caperberries, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C. Place tomato, capsicum, onion, garlic, oil, vinegar and herbs in a deep roasting tray and season generously. Cover with foil and roast for 30 minutes. Remove foil and roast for a further 20 minutes or until tender. Set aside to cool. Carefully drain off oil and cooking juices and reserve.
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2.Preheat barbecue or grill plate to a high temperature. Brush 1 tbs of the reserved oil and juices from the vegetable mixture over the lamb and season. Grill, turning regularly, for 6-7 minutes for medium rare or until cooked to your liking. Rest for 5 minutes, then thickly slice.
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3.Meanwhile, brush sourdough on both sides with reserved oil and juices and grill for 2 minutes each side.
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4.Arrange rocket, ragù and lamb on a plate, top with anchovies and caperberries, drizzle with remaining oil and cooking juices and serve with sourdough.
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