2 200g trimmed lamb loin backstraps
2 tablespoons olive oil
1 red capsicums, deseeded, cut into strips 1cm wide (100g)
1 yellow capsicum, deseeded, cut into strips 1cm wide (100g)
1 red onion, thinly sliced
2 garlic cloves, crushed
1 punnet cherry tomatoes (250g)
1/4 bunch basil leaves, torn (40g)
1 bunch broccolini cut into 3cm pieces (150g)
Preheat a barbecue grill or chargrill to medium-high. Season lamb well with salt and pepper and cook for 2 minutes each side until medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 4 minutes to rest.
Meanwhile, heat olive oil in a frying pan over medium heat. Add the combined capsicum, onion and garlic and cook, stirring occasionally, for 3 minutes or until capsicum softens slightly. Add the tomatoes and broccolini and cook, stirring occasionally, for 5 minutes or until tender. Stir in the basil and season with salt and pepper.
Slice each lamb loin into 4 pieces. Spoon pepperonata onto plates and lay sliced lamb on top.
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