CookEat Recipe
Red Pepper and Lamb with Feta Yogurt
Tender red pepper and pan-cooked lamb are seasoned with paprika and folded with feta yogurt. Spoon onto olive-oil toasts and serve with lemon wedges.
Method
Steps
Step 1
Wash, seed and dice the red pepper into 1 cm pieces. Place in a pan with 3 tablespoons water, cover and simmer over medium-low heat for 8–10 minutes until tender. Drain excess water.
Step 2
Use raw boneless lamb leg or loin cut into 2 cm pieces. Heat 1 tablespoon olive oil in a separate pan over medium-high heat and cook for about 6–10 minutes, turning, until a clean thermometer reads 71°C in the thickest pieces. Add the paprika for the last 30 seconds.
Step 3
Mash half the cooked pepper with the yogurt and feta, then fold in the remaining pepper and lamb off the heat. Rest 3 minutes.
Step 4
Wash and cut the lemon into wedges. Slice the bread, brush with the remaining 1/2 tablespoon oil and toast in a pan for 1–2 minutes per side. Spoon the lamb and pepper mixture onto the toasts, divide into four portions and serve with lemon wedges.
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