Lamb Steaks With Pepperonata

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Combine in season capsicum with tasty lamb steaks to create a dish that the whole family will enjoy.

The ingredient of Lamb Steaks With Pepperonata

• 2 tablespoons olive oil
• 4 450g lamb leg steaks
• 1 bunch spring onions trimmed quartered
• 1 medium red capsicum thickly sliced
• 1 medium green capsicum thickly sliced
• 1 medium yellow capsicum thickly sliced
• 2 garlic cloves thinly sliced
• 4 medium roma tomatoes cut into wedges
• 2 teaspoons fresh thyme leaves
• 1 tablespoon fresh oregano leaves
• 2 teaspoons balsamic vinegar
• 1 tablespoon baby capers drained rinsed
• roasted chat potatoes to serve
• salad leaves to serve

The Instruction of lamb steaks with pepperonata

• heat half the oil in a large frying pan over medium high heat cook lamb for 4 to 5 minutes each side for medium or until cooked to your liking transfer to a plate cover loosely with foil
• heat remaining oil in pan over medium heat cook onion stirring for 3 minutes or until starting to soften add capsicum and garlic cook stirring occasionally for 5 minutes or until capsicum starts to soften add tomato thyme oregano and vinegar cover cook stirring occasionally for 10 minutes or until capsicum is tender stir in capers
• return lamb to pan toss to coat in mixture season with salt and pepper cook for 1 to 2 minutes or until lamb is heated through serve with potato and salad leaves

Nutritions of Lamb Steaks With Pepperonata

calories: 300 901 calories
calories: 17 grams fat
calories: 5 grams saturated fat
calories: 8 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 26 grams protein
calories: 79 milligrams cholesterol
calories: 117 54 milligrams sodium
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calories: nutritioninformation