Sunday Herald Sun - Stellar - - Delicious -

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 Mint1 2 Finely1 ½ For­tall un­til bunchtbs gar­lic ex­tracup jug,the smooth.oil ca­pers grated (125ml)mint sea­son,clove,to mint, serveoil, Set zest choppedlea­ve­sex­traand place aside.of blitz vir­gin picked,1 all lemon­with in­gre­di­entso­livea plus stick oil blender­into a an lam­bun­til Pre­heatWipe oven­proof browned.chops out oven and pan, fry­pan Re­moveto cook then 200°C.over2 heat chops min­uteshigh Heat re­main­ingand heat.1 per tbs set Sea­son­sid­eoil1 aside.tbs in or oil gar­lic stir­ring over and reg­u­larly.medium rose­mary. heat. Sea­son. Cook Add Addfor onion,2-3 sherry min­utes, cap­sicum, vine­gar and un­til sugar, sugar an­dis dis­solved.cook for Re­turna fur­ther lamb1 minute chops or and toma­toes nes­tle and among olives, the and veg­eta­bles.driz­zle with Top oil. with Bake 8-10 min­utes un­til toma­toes are soft. To serve, driz­zle with mint oil and scat­ter over ex­tra mint leaves. NUTRI­TION • 21G PRO­TEIN • 16G SAT FAT • 6G CARB • 6G SUG­ARS • 330MG SODIUM • 665 CAL (2780KJ)

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