Lamb with roasted peppers

Serves 4

Ingredients:

4 large lamb shoulder chops or 8 small ones

2 red bell peppers, seeded and coarsely chopped

2 green bell peppers, seeded and roughly chopped

1 tbsp olive oil

sea salt and freshly ground black pepper

1 tbsp butter

1 onion, finely chopped

4½oz (125g) mushrooms, finely chopped

small handful of flat-leaf parsley, finely chopped

Method:

1 Preheat the oven to 400°F (200°C). Place the chops in a roasting pan and cut a pocket in each one. Toss the peppers with the oil, season well with salt and pepper, then add to the pan.

2 Melt the butter in a saucepan over low heat, add the onion, and cook for 5 minutes or until soft. Add the mushrooms and cook for 5 minutes or until soft. Stir in the parsley, and season with salt and pepper. Remove from the heat and set aside to cool.

3 Spoon the mushroom mixture into the pocket of each lamb chop and place in the roasting pan. If there’s any of the mixture left over, scatter it over the top of the chops.

4 Put in the oven to cook for 20–30 minutes, or longer if you like your meat well-done. Toss with the peppers and serve with small cubed roasted potatoes and a spoonful of hot pepper jelly or mint jelly.

Lamb with roasted peppers