Lamb, Mozzarella And Gremolata Stacks

• 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)

1. For the gremolata, mix basil, garlic and lemon peel in a small bowl. Set aside.
2. 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.
3. 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.
4. 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.

fresh basil, garlic, lemon peel, red pepper, lemon juice, lamb steaks, olive oil, mozzarella cheese, arugula

Taken from recipes-plus.com/api/v2.0/recipes/21032 (may not work)