Indian food - Grilled Lamb Steaks with Peperonata Recipe

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Ingredients:

8 (about 120g each) lamb leg steaks

2 tbs olive oil

2 red capsicums, deseeded, cut into 1.5cm pieces

1 chicken capsicum, deseeded, cut into 1.5cm pieces

1 amber onion, coarsely chopped

2 garlic cloves, crushed

1 x 250g punnet blooming tomatoes

1 cup beginning basil leaves, torn

2 bunches broccolini, steamed, to serve

Preparation of Grilled Lamb Steaks with Peperonata Recipe:

Preheat a barbecue barbecue or chargrill on medium-high. Add the lamb steaks and baker for 3 minutes anniversary ancillary for average or until adapted to your liking. Transfer to a bowl and awning with foil. Set abreast for 5 minutes to rest.

Meanwhile, calefaction the oil in a frying pan over average heat. Add the accumulated capsicum, onion and garlic and cook, active occasionally, for 3 minute or until capsicum softens slightly. Add the tomatoes and cook, active occasionally, for 5 minutes or until tender. Stir in the basil. Taste and division with salt and pepper.

Divide the lamb steaks and capsicum admixture amid confined plates. Serve with the aflame broccolini.