| Servings | serves |
Ingredients
- 12 Lamb Cutlets trimmed
- 3 tablespoons Olive Oil
- 1 Red Onion peeled and diced into large pieces
- 2 Red Capsicum cut into 4 cheeks then halved
- 400 grams Pumpkin skin left on, cut into 3 cm pieces
- 6 Black Kalamata Olives
- 50 ml White Wine
- 150 ml Chicken Stock
- Parsley Leaves to garnish
Ingredients
| |
Instructions
- Heat 2 tablespoons oil in a large frying pan with a fitted lid; add the onion, capsicum and pumpkin. Cook on a high uncovered for a few minutes to brown the vegetables. Add the olives, wine and stock.
- Bring to the boil; reduce the heat to low and place the lid on. Cook for 10 minutes or until pumpkin is tender.
- Heat the remaining oil in a pan and cook the lamb cutlets for 3-5 minutes each side depending on thickness. Rest covered with foil while the vegetables cook.
- To serve, place the vegetables and cutlets on plates, spoon some of the sauce over the vegetables and scatter with fresh parsley leaves.
Share this Recipe