Grilled lamb with pepperonata and garlic toast

Instructions

1. Combine lemon juice, 1 teaspoon oil and half the crushed garlic in a shallow dish. Add lamb and turn to coat. Cover and refrigerate for 15 minutes.
2. Meanwhile, heat remaining oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add capsicum and remaining crushed garlic and cook, stirring, for 10-15 minutes or until garlic is caramelised. Add vinegar, sugar, capers and parsley and cook, stirring, for 2 minutes. Season with salt and pepper.
3. Lightly spray a chargrill or barbecue with oil and heat over medium-high heat. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes. Thickly slice.
4. Meanwhile, lightly spray bread with oil. Cook on chargrill for 1-2 minutes each side or until golden. Rub bread with cut side of halved garlic clove. Serve lamb with pepperonata and garlic toasts.