The Herdsman : Inspiring Food


New Seasons TEXEL Marinated Lamb Steaks with roasted brocolini, capsicum, rosemary and prosciutto	Rate Recipe



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6 to 8 marinated lamb steaks, ready to go from Creative Meats 2 tbsp olive oil Brocolini 2 bunches fresh broccolini 2 red capsicum cut into 1cm strips Few sprigs of young rosemary stems 6 thin slices prosciutto, cut in half lengthwise to make 12 strips 2 tbsp extra virgin olive oil ½ lemon juice




Pre-heat a non-stick heavy ribbed grill on medium heat. Brush steaks with little olive oil and cook each side for 5 to 7 minutes per side. Allow cooked lamb steaks to rest for 4 minutes before serving. Resting allows the meat juices and flavour to settle into the cooked meat. This applies to all steaks and grilled meats. Brocolini Wrap a band of prosciutto strips around the broccolini, capsicum strips and rosemary. Lightly brush broccolini bunches with olive oil and roast for 6 to 7 minutes @ 220c. Season roasted bunches with lemon juice, salt and pepper to taste. Serve on a platter with cooked lamb steaks.




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