My husband makes this for me when I am feeling sluggish, tired and in need of some love. Actually, that’s what I think he does. I think he just looks at my face with new eyes occasionally, and realises I need a night off and he makes this dish because its quick, easy, light – and I don’t ever have that like a big fat baked potato feeling afterwards (and I’m not hatin’ on the baked potato, I am a potato lover baby) but I think he knows I love this dish (plus it’s excuse for him to use the BBQ ehhh?!).
6 pieces of Lamb (I use lamb cutlets when on special) but lamb chops is fine.
1 large green capsicum (sliced)
1 large red capsicum (sliced)
2 red long chilli diced (keep seeds in if you want the heat)
1 red onion cut into wedges
1-2 tablespoon of good quality olive oil
1/2 handful of black olives
Dried chilli flakes (to taste)
3 cloves of garlic
Fresh basil (to taste)
Ground Black pepper and salt
Sautee’ the onion and garlic in a hot pan, then add the rest of the ingredients. DON’T OVERCOOK, you want a nice chargrilled skin and crunchy flesh for texture.
On a BBQ or hotplate, cook the lamb on high for two minutes each side.