This is a quick and easy win.
I had so much going on yesterday that not even pasta would have been this quick! Saved me do much time, pleased the grumbling tummies and tasted delicious.
4 large pieces of lamb steak
Sea salt for sprinkling
Ground black pepper for sprinkling
5 tblsp olive oil
1 whole sweet pepper
Tin foil (this is to cover the meat and rest it)
Place the lamb steaks on a hot pan, mine was serated which chared the meat well.
Sprinkle both salt and pepper over the lamb steaks and a tblsp of olive oil for each one.
Allow the lamb steak to sizzle over a high heat for 2 minutes.
Turn the lamb steaks over and repeat the above process minus the oil for another 2 minutes.
Remove from the pan and allow to rest for 5 minutes.
Note: I covered mine in tin foil to rest.
While the lamb steaks are resting chop the sweet pepper length ways into long pieces.
Place in the pan, drizzle 1 tblsp of olive oil over the peppers, and allow to char.
Remove from the pan and place on the serving dish.
Remove the lamb steaks and slice into long slightly thick pieces. Toss in the pan and allow to char. Remove and place over the sweet peppers.
You can use any juice from the rested meat to pour over the lamb steaks when serving.