- 3 Roma tomatoes, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon cracked black pepper
- 1/2 teaspoon salt
In medium bowl, combine all ingredients. Cover and set aside.
2 red bell peppers
2 garlic cloves, sliced thin
Char peppers over gas burner or under broiler. Turn every two or three minutes until charred on all sides. Place in paper bag and let stand 5 minutes. Peel, discard seeds and cut into 1/2-inch wide strips. In small bowl combine pepper strips, garlic and oil. Cover and set aside.
To serve, top slice of bread with roasted pepper strips, sliced lamb, peppered tomatoes and goat cheese. Serve either open-faced or topped with second slice of bread.
Source: American Lamb Board
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