Lamb and pepper flatbreads with caper dressing - delicious. magazine

Ingredients

• 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