Description
Minicaps baby capsicums are roasted with greek flavours, and served with grilled lamb. Great weeknight dinner that the whole family will enjoy.
Ingredients List
4
Method
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STEP 1Preheat the oven 200°C fan forced. Arrange the Minicaps® baby capsicums in a greased roasting pan.
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STEP 2Combine extra virgin olive oil, lemon juice, garlic, paprika, honey and oregano in a bowl. Season, stir until the honey has dissolved. Spoon 2 tablespoons over the MiniCaps®. Turn the MiniCaps® to coat. Place in the oven and roast for 18 minutes until lightly charred around the edges.
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STEP 3Meanwhile, place the lamb onto a plate, spoon over 1 tablespoon of the remaining dressing. Season. Turn to coat both sides of the lamb.
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STEP 4Preheat a char-grill, barbecue plate or non-stick frying pan on medium high heat. Cook the lamb for 3 minutes each side (for medium) or until cooked to your liking. Remove the pan from the heat. Loosely cover, stand for 5 minutes before slicing.
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STEP 5To serve, spoon the hummus onto serving plates. Add the olives, parsley and almonds to the Minicaps® baby capsicums then spoon onto plates. Add the lamb. Spoon over the remaining dressing. Serve warm or at room temperature with lemon wedges.