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How to make Lamb rolls with rocket and roasted capsicum

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 4 (400g) lean lamb leg steaks olive oil cooking spray
  • 2 large red capsicums, quartered
  • 4 wholemeal bread rolls, split
  • 75g baby rocket leaves
  • 1/3 cup low-fat tzatziki

Method

  • Step 1 Combine lemon juice, oil, garlic and cumin in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 15 minutes.
  • Step 2 Meanwhile, spray a barbecue plate or chargrill with oil. Heat over high heat. Cook capsicum, turning, for 5 to 6 minutes or until skin is blackened and blistered. Remove to a plastic bag and set aside for 5 minutes. Peel skin from capsicum and discard. Thickly slice flesh.
  • Step 3 Cook lamb for 2 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover to keep warm.
  • Step 4 Meanwhile, cook bread rolls, cut side down, for 30 seconds or until lightly toasted. Top roll bases with rocket, capsicum, lamb, tzatziki and roll tops. Serve.