Lamb Chops with Inzimino Stew

Charmaine Lu -
  • 1 whole head of Swiss chard, leaves halved, stems chopped
  • 4 tbsp olive oil
  • ½ chopped onion
  • 1 sliced garlic clove
  • 1 chopped celery stalk
  • 1 chopped carrot
  • 400g tin of chopped tomatoes with herbs
  • 400g tin of chickpeas, drained
  • 1 chargrilled red capsicum, cut into strips
  • 1 tsp chopped rosemary leaves
  • 8 lamb cutlets
  • 1 chopped red chilli
  • 2 tbsp chopped parsley
  • Blanch the chard stalks and leaves in boiling water for 4 mins, then drain and set aside. Fry the onion, celery, carrot and garlic in the oil for 15 mins to soften, then stir in the chickpeas, tomatoes and capsicum and cook for 10 mins to thicken. Add the chard and cook for 10 mins more on a low heat.
  • Pound the lamb cutlets until 1cm thick, then rub with olive oil, rosemary, salt and pepper. Griddle for 1 minute on each side (for medium rare), then leave to rest for 3 mins. Serve the cutlets with the inzimino stew on the side, scattered with chilli and parsley - perfect!
1 hr
4 serving