Lamb in the pan

all details

A quick, easy yet hearty meal.

Lamb in the pan.
Lamb in the pan. Photo: Marina Oliphant

Ingredients

  • 2-3 lamb fillets or 1 lamb rump cut into thin steaks
  • salt and pepper
  • olive oil
  • a sprig of rosemary
  • half an onion, sliced
  • 1 clove of garlic, sliced
  • half a red capsicum, thinly sliced
  • half a tomato, chopped
  • half a lemon
  • extra virgin olive oil to finish

Method

Season the lamb with salt and pepper and marinate in a little olive oil and chopped rosemary while preparing onions and capsicums.

In a small pan gently cook the onion in a little oil until soft and golden. Add the garlic and capsicum and continue to cook for a minute. Season with salt and pepper, add the tomato and cover with a lid. Cook for about 10 minutes on low heat until the capsicums are soft, then remove to a plate.

Wipe the pan and place on a high heat. When hot, add a little olive oil then the lamb fillets. Cook for a couple of minutes on both sides then remove from heat. Squeeze over the lemon and drizzle with a little extra virgin olive oil. Rest for a couple of minutes before serving with the stewed capsicums.

This dish goes well with soft polenta, steamed waxy potatoes tossed in olive oil, or just crusty bread.

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  • Main Ingredients - Lamb
  • Course - Main-course

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