BAKED LAMB CHOPS, CAP­SICUM, TOMATO, OLIVES AND MINT OIL

The Sunday Telegraph (Sydney) - Stellar - - Weekly planner -

SERVES 4

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

Mint oil

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.

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