Lamb Cutlets Braised on Pepperonata
(recipe cut out from a sunday newspaper about 4 years ago)



(above: leftovers from Saturday night's dinner with the wolf in sheeps clothing)

Ingredients:
3 tbsp extra virgin olive oil, the fruitier the better
12 small lamb cutlets or 6 chops
1 Onion, chopped
3 cloves garlic, chopped
6 peppers, mixed red, green and yellow (if possible) deseeded, quartered, then cut across into 1/2 inch or 1cm strips
1 1/2 lb or 700g cherry tomatoes, halved
salt and pepper
2 sprigs fresh rosemary or 1 heaped tsp dried
1 tbsp balsamic vinegar or 2 tbsp of white wine vinegar
1 tbsp capers drained

To make:
1) Heat half the oil in a large lidded frying pan, heavy saucepan or wok. Fry the cutlets/chops over a high heat for 1-2 min on each side to seal the meat. Transfer to a plate with a slotted spoon and reserve.
2)Add remaining oil to the pan, turn down the heat to medium and add the onion. Stir-fry for 5 min. Add garlic and peppers and continue to stir-fry for 5 more min. Add tomatoes mix well and season with salt and pepper. Push rosemary sprigs well into mixture (or stir in the dried), cover, turn heat to low and leave to sweat for 15 min.
3) Stir vinegar and capers into mixture, arrange cutlets/chops on top and pour any juices from the chops over the peppers.
4) Replace lid tightly and leave to cook undisturbed for 20-30 min or until chops are cooked to your liking. Serve immediately with warm crusty bread.