INGREDIENTS :-

6 garlic cloves, chopped1 tbsp grated lemon rind1 tbsp black peppercorns800g lamb loin, trimmed and lightly flattened200ml olive oil, plus a little extra for drizzling2 medium brown onions, choppedSaltFreshly ground white pepper2 bay leaves2 red capsicums, chopped80g brown sugar80ml red wine vinegar1 turkish bread, cut into four and then in half2 handfuls rocket, washed4 heaped tbsp hummus

Method Crush four garlic cloves, lemon rind and peppercorns in a mortar and pestle or roughly chop and spread on lamb. Drizzle with olive oil and refrigerate overnight or for an hour. For the relish Heat olive oil in a saucepan, add onion and remaining garlic and season. Cook until soft, about 10 minutes. Add bay leaves and capsicum and cook for a further five minutes. Add sugar and vinegar and simmer to reduce liquid, about 30 minutes. Preheat a barbecue or grill to high. Scrape marinade off lamb and cook meat to your liking on the barbecue. Slice on an angle. Grill bread and fill with rocket, hummus, lamb and a large spoon of relish to serve.

Serves 4 More Recipes...