Lamb in the pan. Photo: Marina Oliphant
- 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
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.
- Main Ingredients - Lamb
- Course - Main-course