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Baked lamb chops, capsicum, tomato, olives and mint oil

Name: Baked lamb chops, capsicum, tomato, olives and mint oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbs olive oil, plus extra to drizzle; 8 lamb chops; 1 red onion, cut into 8 wedges; 1 red capsicum, cut into 8 strips; 1 yellow capsicum, cut into 8 strips; 2 garlic cloves, thinly sliced; 2 rosemary sprigs, leaves picked, chopped; 2 tbs sherry vinegar (or red wine vinegar); 1 tsp sugar; 200g cherry truss tomatoes; ½ cup (60g) pitted green olives; 1 bunch mint, leaves picked, plus extra to serve; 2 tbs capers; Finely grated zest of 1 lemon; 1 garlic clove, chopped; ½ cup (125ml) extra virgin olive oil

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Baked lamb chops, capsicum, tomato, olives and mint oil

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 01, 2017

The classic pairing of lamb and mint gets a bit of a revamp.

2 tbs olive oil, plus extra to drizzle
8 lamb chops
1 red onion, cut into 8 wedges
1 red capsicum, cut into 8 strips
1 yellow capsicum, cut into 8 strips
2 garlic cloves, thinly sliced
2 rosemary sprigs, leaves picked, chopped
2 tbs sherry vinegar (or red wine vinegar)
1 tsp sugar
200g cherry truss tomatoes
½ cup (60g) pitted green olives

Mint oil

1 bunch mint, leaves picked, plus extra to serve
2 tbs capers
Finely grated zest of 1 lemon
1 garlic clove, chopped
½ cup (125ml) extra virgin olive oil

Method

1.

For the mint oil, place all ingredients into a tall jug, season, and blitz with a stick blender until smooth. Set aside.
2.

Preheat oven to 200°C. Heat 1 tbs oil in an ovenproof frypan over high heat. Season lamb chops and cook 2 minutes per side or until browned. Remove chops and set aside.
3.

Wipe out pan, then heat remaining 1 tbs oil over medium heat. Add onion, capsicum, garlic and rosemary. Cook for 2-3 minutes, stirring regularly. Season. Add sherry vinegar and sugar, and cook for a further 1 minute or until sugar is dissolved.
4.

Return lamb chops and nestle among the vegetables. Top with tomatoes and olives, and drizzle with oil. Bake 8-10 minutes until tomatoes are soft.
5.

To serve, drizzle with mint oil and scatter over extra mint leaves.