Yield
4 servings (serving size: about 2 slices lamb, 4 slices bread, and 2 tablespoons peppers)
Becky Luigart-Stayner

How to Make It

Step 1

Combine first 8 ingredients, stirring well; place mixture in a large zip-top plastic bag. Cut lamb crosswise into 8 (1/4-inch-thick) slices. Place each slice between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/8-inch thickness using a meat mallet or rolling pin. Add lamb to bag; seal and marinate in refrigerator for 8 hours or overnight, turning bag occasionally. Remove lamb from bag; discard marinade.

Step 2

Prepare grill.

Step 3

Sprinkle lamb evenly with salt. Place lamb on grill rack coated with cooking spray, and grill 1 minute on each side or until lamb is desired degree of doneness.

Step 4

Cut baguette in half horizontally. Coat cut sides of bread with cooking spray. Place bread, cut sides down, on grill rack, and grill 2 minutes or until golden. Cut bread into 16 slices. Serve lamb with grilled bread and bell peppers.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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