Ingredients
Serves 612 lamb loin chops, trimmed of fat
1 large red capsicum, cut into thick strips
1 large yellow capsicum, cut into thick strips
1 large green capsicum, cut into thick strips
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
10 basil leaves, roughly torn
Method
1. Brush or spray the lamb cutlets lightly with oil and then season with salt and pepper. Preheat char-grill or barbecue to moderately-hot.
2. Cook lamb on one side until moisture appears on the top. Turn with tongs and cook until done to your liking. Turn lamb once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 2-3 minutes before serving.
3. While the lamb is resting, cook the capsicum strips on the barbecue for a minute on each side. Put the strips into a bowl with the oil, vinegar and basil leaves. Serve lamb with the grilled capsicum salad.