Lamb steaks with peperonata

Lamb steaks with peperonata

This classic Italian dish of stewed peppers complements the meat.

By , 21 September 2015
Lamb steaks with peperonata
  • Ready in: 40 mins
  • Serves: 4
  • Price: £2.10 per serving
Nutritional Info
Each 551g serving contains
  • Fat high
    22.1g
    32%
  • Saturates high
    6.7g
    33%
  • Sugars low
    17.2g
    19%
  • Salt low
    0.3g
    6%
  • Energy 2232KJ 533KCAL
    27%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 405kJ/97kcal.
Ingredients
  • 2 tbsp olive oil
  • 1 large red onion, sliced
  • 2 red peppers, 1 yellow pepper, 1 orange pepper, de-seeded and sliced
  • 1 clove garlic, crushed
  • 1 tbsp balsamic vinegar
  • 1 level tsp sugar
  • 300g vine-ripened tomatoes, de-seeded and chopped
  • 4 lamb steaks
  • 400g new potatoes
  • Chopped parsley, to serve
Method
  • Heat the olive oil in a frying pan and fry the onion over a medium heat for 5 minutes. Add the peppers and garlic and cook over a low heat, stirring frequently, for another 20 minutes. Meanwhile, boil the potatoes until tender.

  • Add the vinegar, sugar and tomatoes to the peppers, increase the heat, and cook, stirring occasionally, for a further 5-10 minutes.

  • Meanwhile, grill the lamb steaks for 8-10 minutes for medium, turning halfway through cooking. Serve with the peperonata and sprinkle with black pepper and the chopped parsley.