Lamb, Mozzarella And Gremolata Stacks - cooking recipe

Ingredients

2 tbsp finely chopped fresh basil
2 cloves garlic, finely chopped
2 tsp finely grated lemon peel
1 large red pepper
2 tbsp lemon juice
4 None lamb steaks, cut from the leg (5-6 oz each)
1 tbsp olive oil
4 oz mozzarella cheese, thinly sliced
None None Baby arugula leaves and lemon wedges, to serve (optional)

Preparation

For the gremolata, mix basil, garlic and lemon peel in a small bowl. Set aside.
Preheat the broiler. Quarter the red pepper; discard seeds and membranes. Broil, skin-side up, until it blisters and blackens. Place in paper bag for 5 mins. Peel off skin and thickly slice the red pepper. Toss pepper with lemon juice in a small bowl.
Using meat mallet, gently pound lamb between sheets of plastic wrap until 1/3 inch thick. Heat the oil in a large skillet on medium-high heat. Add the lamb, in batches, and cook until desired doneness. Place lamb on a baking pan.
Top lamb steaks with peppers and mozzarella cheese. Broil about 5 mins or until cheese melts. Sprinkle stacks with gremolata. Serve with arugula leaves and lemon wedges, if desired.