BAKED LAMB CHOPS, CAPSICUM, TOMATO, OLIVES AND MINT OIL
2 tbs olive oil, plus extra to drizzle 8 lamb chops 1 red onion, cut into 8 wedges 1 red capsicum, cut into 8 strips 1 yellow capsicum, cut into 8 strips 2 garlic cloves, thinly sliced 2 rosemary sprigs, leaves picked, chopped 2 tbs sherry vinegar (or red wine vinegar) 1 tsp sugar 200g cherry truss tomatoes ½ cup (60g) pitted green olives
1 bunch mint, leaves picked, plus extra to serve 2 tbs capers Finely grated zest of 1 lemon 1 garlic clove, chopped ½ cup (125ml) extra virgin olive oil For the mint oil, place all ingredients into a tall jug, season, and blitz with a stick blender until smooth. Set aside. Preheat oven to 200°C. Heat 1 tbs oil in an ovenproof frypan over high heat. Season lamb chops and cook 2 minutes per side or until browned. Remove chops and set aside. Wipe out pan, then heat remaining 1 tbs oil over medium heat. Add onion, capsicum, garlic and rosemary. Cook for 2-3 minutes, stirring regularly. Season. Add sherry vinegar and sugar, and cook for a further 1 minute or until sugar is dissolved. Return lamb chops and nestle among the vegetables. Top with tomatoes and olives, and drizzle with oil. Bake 8-10 minutes until tomatoes are soft. To serve, drizzle with mint oil and scatter over extra mint leaves.