Ingredients

• 8 lean lamb cutlets

• 1 onion, thinly sliced

• 2 red peppers, seeded and sliced

• 400g/14 oz can plum tomatoes

• 1 garlic clove, crushed

• 45ml/3 tbsp chopped fresh basil leaves

• 30ml/2 tbsp chopped black olives

• salt and ground black pepper

Serves 4

Method:

1. Trim any excess fat from the lamb, then fry without fat in a non-stick frying pan until golden brown.

2. Add the onion and red peppers to the pan. Cook, stirring, for a few minutes to soften, then add the plum tomatoes, garlic and fresh basil leaves.

3. Cover and simmer for 20 minutes or until the lamb is tender. Stir in the olives, season to taste with salt and pepper and serve hot, with pasta if you wish.