Name: Lamb, bocconcini and gremolata stacks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Gremolata; 2 teaspoon finely grated lemon rind; 2 cloves garlic, chopped finely; 2 tablespoon finely chopped fresh basil; Lamb and bocconcini; 1 large (350g) red capsicum; 2 tablespoon lemon juice; 4 150g lamb leg steaks; 1 tablespoon olive oil; 100 gram bocconcini, sliced thinly; baby rocket leaves, optional, to serve; lemon wedges, optional, to serve

Lamb, bocconcini and gremolata stacks

Give the classic Aussie lamb an Italian twist with the addition of melted bocconcini and tangy gremolata.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

Gremolata

2 teaspoon finely grated lemon rind

2 cloves garlic, chopped finely

2 tablespoon finely chopped fresh basil

Lamb and bocconcini

1 large (350g) red capsicum

2 tablespoon lemon juice

4 150g lamb leg steaks

1 tablespoon olive oil

100 gram bocconcini, sliced thinly

baby rocket leaves, optional, to serve

lemon wedges, optional, to serve

Method

1.To make gremolata, combine all ingredients in a small bowl.

2.Preheat grill. Quarter capsicum, discard seeds and membranes. Roast under grill, skin-side up, until it blisters and blackens. Cover in plastic or paper for 5 minutes; peel off skin; slice thickly. Combine capsicum and juice in a small bowl.

3.Using meat mallet, gently pound lamb between sheets of plastic wrap until 1cm-thick. Heat oil in large frying pan; cook lamb, in batches, until cooked as desired. Place lamb on oven tray.

4.Divide capsicum and bocconcini among lamb steaks; grill about 5 minutes or until cheese melts. Serve stacks sprinkled with gremolata, baby rocket leaves and lemon wedges, if desired.

Not suitable to freeze or microwave.
Note

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Ingredients

Method

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