INGREDIENTS
color peppers | 3 tri |
olive oil | 3tbsp |
balsamic vinegar/ red wine vinegar | 2 tbsp |
fresh rosemary, chopped | 1 tbsp |
Garlic, chopped | 1 tsp |
lamb leg steaks, trimmed | 450 gms |
ON1Y Salad Seasoning | 1 tbsp |
Haloumi, thickly sliced | 1 cup |
cucumbers cut into thin ribbons | 2 |
Handful mixed spinach leaves | 1 |
METHOD
- Marinate lamb with olive oil, rosemary, garlic and balsamic vinegar, salt and pepper for 2 hour.
- Line a large baking tray with aluminum foil. Halve each capsicum. Remove and discard seeds and membrane. Cut each half into 4 slices lengthways. Place on prepared tray. Grill for 20 minutes, turning, or until tender and skin is blistered and blackened.
- Transfer to a large heatproof bowl. Cover with plastic wrap. Set aside for 10 minutes. Peel and discard skin. Thinly slice. Return to bowl.
- Preheat oven at 180 Celsius and roast lamb for 15 minutes or until reaches to desire doneness.
- Transfer to a plate. Cover with foil. Rest for 5 minutes. Thinly slice.
- Meanwhile, add haloumi to pan. Cook for 1 to 2 minutes each side or until golden.
- Add lamb, haloumi, cucumber and spinach leaves to capsicum. Addsalad seasoning, little balsamic vinegar and remaining juices from the lamb. Toss to combine. Serve.