Lamb and pepper flatbreads with caper dressing - delicious. magazine
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 dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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
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