Mardon Meats Mardon Meats
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Italian Herb Lamb

Italian Herb Lamb

Prepare: 15 mins

Cook: 10 mins

Serves: 4



  1. Heat barbecue grill and flatplate to high. Halve capsicums and remove seeds. Place capsicums, skin side down and barbecue on grill for 5-6 minutes, until charred and blistered. Transfer to a heatproof bowl, cover with foil and stand for 5 minutes. Reduce barbecue heat to medium.
  2. Meanwhile, brush cutlets with 2 teaspoons oil. Coat cutlets on both sides with dry marinade, cover and refrigerate for 10 minutes.
  3. Peel skin from capsicum, discard skin and cut flesh into thin strips. Combine capsicum, remaining oil, anchovies, capers, garlic and thyme leaves. Barbecue lamb for 2 minutes each side, until cooked to your liking. Serve with capsicum salad.