ingredients
8 lean lamb cutlets
1 medium onion, thinly sliced
2 red peppers, seeded and sliced
14 ounce can plum tomatoes
1 garlic clove, crushed
3 tbsp chopped fresh basil leaves
2 tbsp chopped black olives
salt and black pepper
method
1. Trim any excess fat from the lamb, then fry without fat in a non-stick pan until golden brown.
2. Add the onion and peppers to the pan. Cook, stirring, for a few minutes to soften, then add the plum tomatoes, garlic and basil.
3. Cover and simmer for 20 minutes or until the lamb is tender. Stir in the olives, season and serve hot with pasta.
