6 to 8 pieces of lamb fillets

Marinade for Lamb Filets:
½ of chopped fresh rosemary
½ cup good quality olive oil
1 teaspoon of freshly ground black pepper
Splash of red wine
4 cloves of crushed garlic

Combine all ingredients together in a bowl and coat the lamb. Marinate the lamb fillets for a few hours or overnight.


2 red capsicums
2 red capsicums
2 yellow capsicums
2 red onions
6 cloves of garlic
2 medium sized eggplants
1 small bottle of sundried tomatoes in oil
Fresh basil leaves for garnish
2 tablespoon olive oil

Clean and cut capsicums into squares of about 4cm size. Peel and quarter onions. Peel garlic cloves and smash. Cut eggplant into 4 centimeter chunks sprinkle with salt and place in colander. Drain sundried tomatoes retaining oil separately.

Put 2 tablespoons of olive oil into centre of the Tepandine and heat gently to position dial 3. Then turn up heat to position dial 7 or 8 once warm. Place the vegetables on the cook top and turn to cover with the oil. Resist the temptation to move the vegetables around too much. Cook until the edges are browned/slightly charred and vegetables softened. This should take around 20 minutes. Move vegetables to the warming area of the Tepandine.

Turn the Tepandine to dial 9 to prepare to seal the lamb. Place the lamb fillets on the hot cooking surface with a little of the oil from the marinade. Sear and turn the lamb fillets till brown.

Sprinkle the roasted vegetables with fresh basil leaves and your guests to help themselves to this wonderfully healthy and colourful dish.