Herb-Crusted Lamb Chops with Roasted Bell Peppers and Olives

Ingredients

• 250g lamb chops (2-3 chops)
• 40g fresh oregano and thyme, finely chopped
• 3 garlic cloves, minced
• 60ml olive oil
• 1 red bell pepper, cut into chunks
• 50g Kalamata olives
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Method

1. Mix herbs, garlic, 40ml olive oil, salt, and pepper to make a crust paste.
2. Coat lamb chops generously with herb crust and sear in a hot skillet for 3-4 minutes per side, until cooked to at least 63°C/145°F for desired doneness.
3. Remove chops and roast peppers in the same pan until charred, about 6-8 minutes.
4. Add olives, vinegar, and remaining oil to the pan, warming through.
5. Return lamb chops to plate and top with peppers, olives, and pan sauce.