Angela Hartnett's lamb chops with red pepper stew recipe


Lamb chops were a staple of my grandmother's. She used to serve them with pretty much anything, but they love a pesto or mint salsa. This gremolata is a bit different – just make sure the lemon flavour comes through.

Serves four.

3 tbsp olive oil1 small onion, sliced thinly3 romesco peppers, sliced thinly1 tbsp chopped basil8 lamb chops

For the gremolata:1 small clove of garlic, crushedRind of 1 lemon, grated finely (preserve some juice)1 tsp sherry vinegar1 large handful of chopped flat leaf parsley200ml olive oil (to cover)

Pour 3 tbsp of olive oil into a large pan, add the sliced onion, season and gently fry for a few minutes.

Stir in the peppers and cook on a low heat for up to 30 minutes (add some water if the peppers dry out).

To make the gremolata, mix the garlic, lemon rind, vinegar and parsley, season and cover with the oil for a loose paste. Add lemon juice, to taste.

Season and put the chops on a grill pan on the hob or under the grill on a medium heat for three minutes each side.

Rest and serve with the pepper stew, garnished with chopped basil and a spoonful of gremolata.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. © Guardian News and Media 2012