Lamb steaks with peperonata
- 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
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.