Pan-fried Mediterranean Lamb Recipe
8 lean lamb cutlets (US rib chops)
1 onion, thinly sliced
2 red (bell) peppers, seeded and sliced
400g/l4oz can plum tomatoes
1 garlic clove, crushed
3 tbsp chopped fresh basil
2 tbsp chopped pitted black olives
Salt and ground black pepper to taste
Pasta, to serve (optional)
Trim any excess fat from the lamb, and then cook in a non-stick frying pan, without any added fat, turning frequently until golden brown all over for about minutes.
Add the onion and red peppers to the pan. Cook, stirring, for a few minutes to soften, then put in the plum tomatoes, garlic and fresh basil leaves.
Cover and simmer for 20 minutes, or until the lamb is tender. Stir in the olives, season to taste with salt and pepper and serve hot, with pasta if you like.