A show-stopper of a dish when you’re entertaining.

PREPARATION TIME: 20 MINUTES

COOKING TIME: 40 MINUTES

SERVES 6

BJEASY

2tbsp fresh basil or oregano, chopped

2tbsp fresh parsley, chopped

2 garlic cloves, crushed

3tbsp olive oil

2 red onions, cut into wedges

2 red and 2 yellow peppers, sliced

2 racks of lamb (approx 14 cutlets)

100ml (4fl oz) white wine

Vi jar mixed pitted olives, drained

1 Preheat the oven to 200 C, 180 С fan, 400 F, gas 6. Mix the herbs

and garlic with 2 tablespoons of the olive oil, and salt and pepper.

2 Put the onions and peppers in a roasting tin, toss with the remaining oil and roast for 15 minutes. Heat a pan; cook the lamb, skin side down, for 5 minutes or until brown. Remove and rub the herbs on to the lamb.

3 Put the lamb on top of the onions and peppers, and roast for 10 minutes. Pour over the wine, add the olives and cook for 10 to 15 minutes more, depending on how you like it cooked. Rest the lamb for 10 minutes before serving.

Per serving: 352 calories, 20g fat (Ig saturated). 9g carbohydrate