Lamb and pepper flatbreads with caper dressing
- June 2020
- Serves 2
- Hands-on time 20 min
Pick up a pack of flatbreads and you’re halfway to a fantastic weeknight feast! Load them up with seared lamb steak, red peppers and a fiery green chilli and caper dressing.
Or, for something super simple, check out these homemade flatbreads drowned in herb butter.
- 32.3g (9.9g saturated)
- 26.7g (8g sugars)
- 2 tbsp olive oil
- 2 romano peppers, quartered
- 2 x 150g British lamb leg steaks, fat trimmed
- 1 mild green chilli, deseeded, plus extra to garnish (optional)
- Handful each fresh coriander and parsley
- 1 lemon (½ zested and juiced, ½ cut into wedges to serve)
- 1½ tbsp capers, rinsed
- 2 flatbreads (or naans)
- 60g bag mixed salad leaves
- Heat 1 tbsp of the oil in a large non–stick frying pan, then fry the peppers over a medium-high heat for 5 minutes, stirring. Push the peppers to one side of the pan, then add the steaks and fry for 2 minutes on each side or until cooked to your liking. Remove the pan from the heat and leave the lamb to rest for 5 minutes, then slice.
- In a mini food processor, whizz the chilli, herbs, lemon zest and juice with 1 tbsp water and the remaining olive oil until fairly smooth (if you don’t have a mini processor, finely chop the chilli, herbs and zest, then whisk with the water and oil until combined). Season, then stir in half the capers.
- Warm the flatbreads briefly in a hot dry pan, then serve topped with the salad leaves, peppers and lamb (and any pan juices). Drizzle with the caper dressing and scatter with the rest of the capers to serve.
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