Lamb Steaks with Roasted Capsicum Piri Piri Salsa
Photography Manja Wachsmuth.
Sweet roasted capsicums spiked with smoky paprika and a little chilli combine to make one of my favourite toppings. I use it with most meats, on burgers and open sandwiches and piled onto baked potatoes and grain salads.
Serves: 4
INGREDIENTS
4 boneless lamb leg steaks
olive oil
sea salt and freshly ground pepper
1 tablespoon thyme leaves or 1 tablespoon finely chopped rosemary
Salsa
2 roasted red capsicums, seeded and thinly sliced
3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon smoked paprika
½ teaspoon chilli flakes
2 cloves garlic, crushed
sea salt
Chickpea and Herb Salad
1 x 400 gram tin chickpeas, drained and rinsed
½ small telegraph cucumber, halved and thinly sliced
2 spring onions, thinly sliced
small handful soft herbs, chopped (use any combination of basil, coriander, flat-leaf parsley or dill)
2 tablespoons roasted capsicum piri piri salsa from above
METHOD
Lamb: Trim the steaks of fat and any sinew. Using a very sharp knife, lightly score both sides of each steak. This helps the lamb cook evenly. Drizzle over a little olive oil, salt and pepper and the thyme leaves then rub into both sides.
Heat a sauté pan until hot then cook for 3–4 minutes each side. Transfer to a plate, cover loosely and keep warm.
Salsa: Whisk the oil, vinegar, paprika, chilli and garlic together in a bowl and season with salt. Stir in the capsicums.
To serve: Slice the lamb against the grain and top with a spoonful of the salsa and drizzle over the meat resting juices. Serve with the Chickpea and Herb Salad.
Chickpea and Herb Salad: Combine all the ingredients in a bowl.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.