Ingredients
Serves 4Prep time: 15 min
Cooking time: 20 min
12 frenched lamb cutlets
2 tbsp olive oil
1 red onion, peeled and diced into large pieces
2 red capsicums, cut into 4 cheeks then halved
400 g pumpkin, skin left on, cut into 3cm pieces
6 black kalamata olives
¼ cup white wine
¾ cup chicken stock
Parsley leaves
Couscous to serve, if desired
Method
1. Brush each cutlet lightly with oil. Season with salt and pepper. Set aside to use later.
2. Heat oil in a large frypan with a fitted lid, add the onion, capsicum and pumpkin. Cook on a high heat 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.
3. Preheat another pan to moderately hot before adding the cutlets. Keep the heat at moderately high. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
4. Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. To serve, place the vegetables and cutlets on plates, spoon some of the sauce over the vegetables and scatter with fresh parsley. Serve with couscous, if desired.