Lamb

Grilled lamb with roast tomato and capsicum ragu

Name: Grilled lamb with roast tomato and capsicum ragu
Yield: 4
Ingredients: 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

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by Silvia Colloca

Cook and author

Nov 04, 2019

Lamb and anchovies are a classic match. If you prefer, you can add the anchovies to the vegetables before roasting, says Silvia Colloca.

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

Method

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.
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.
3.

Meanwhile, brush sourdough on both sides with reserved oil and juices and grill for 2 minutes each side.
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.