Italian Lamb Cutlets

• 2 tbsp olive oil
• 1 1/4 lb potatoes, thinly sliced
• 1 None fresh bay leaf, crushed
• 1 None red onion, cut into 8 wedges
• 12 None lamb chops, Frenched (around 1 1/4 lb)
• 10 oz roasted red peppers in oil, drained
• 2 oz sun-dried tomatoes
• 3 oz pitted green olives
• 2 tbsp fresh oregano leaves
• 1/4 cup beef stock
• 1 None lemon, zested and juiced

1. Heat olive oil in a large frying pan over medium-high heat. Add potatoes and bay leaf. Cook for 5 mins, or until potatoes are lightly browned. Add onion to pan and cook, covered, stirring occasionally, for 5 mins, or until onion is softened and potatoes are tender.
2. Transfer potato mixture to center of pan. Season lamb then arrange around outside edge of pan. Sear on both sides.
3. Add peppers, tomatoes, 1/2 the olives, oregano and stock to pan. Bring to a boil then reduce heat and simmer, covered, for 3 mins, or until lamb is cooked to your liking. Season to taste.
4. Serve lamb drizzled with lemon juice and sprinkled with lemon zest and remaining olives.

olive oil, potatoes, bay leaf, red onion, lamb chops, red peppers, tomatoes, green olives, oregano, beef stock, lemon

Taken from recipes-plus.com/api/v2.0/recipes/33726 (may not work)