Lamb, bocconcini and gremolata stacks

Give the classic Aussie lamb an Italian twist with the addition of melted bocconcini and tangy gremolata.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 2 teaspoon finely grated lemon rind
  • 2 cloves garlic, chopped finely
  • 2 tablespoon finely chopped fresh basil
Lamb and bocconcini
  • 1 large (350g) red capsicum
  • 2 tablespoon lemon juice
  • 4 150g lamb leg steaks
  • 1 tablespoon olive oil
  • 100 gram bocconcini, sliced thinly
  • baby rocket leaves, optional, to serve
  • lemon wedges, optional, to serve


Lamb, bocconcini and gremolata stacks
  • 1
    To make gremolata, combine all ingredients in a small bowl.
  • 2
    Preheat grill. Quarter capsicum, discard seeds and membranes. Roast under grill, skin-side up, until it blisters and blackens. Cover in plastic or paper for 5 minutes; peel off skin; slice thickly. Combine capsicum and juice in a small bowl.
  • 3
    Using meat mallet, gently pound lamb between sheets of plastic wrap until 1cm-thick. Heat oil in large frying pan; cook lamb, in batches, until cooked as desired. Place lamb on oven tray.
  • 4
    Divide capsicum and bocconcini among lamb steaks; grill about 5 minutes or until cheese melts. Serve stacks sprinkled with gremolata, baby rocket leaves and lemon wedges, if desired.


Not suitable to freeze or microwave.

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