Red capsicum is a great source of vitamin C, and when combined with fresh mint and lemon it is a perfect, tangy accompaniment with Spring lamb.
4 lamb forequarter chops
2 tsp lemon pepper
1 tbsp olive oil
1 red capsicum, deseeded, finely diced
2 green onions, thinly sliced
2 tsp dijon mustard
⅓ cup mint leaves, finely chopped
2 tbsp lemon juice
salt and pepper, to season
steamed zucchini, sliced, to serve
1 Sprinkle chops with lemon pepper. Heat 2 tsp of the oil in a large non-stick frying pan over medium heat. When hot add 2 chops and cook for 3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Cook remaining chops.
2 To make sauce, heat remaining oil in frying pan. Add capsicum and green onion and cook for 2–3 minutes or until tender. Add mustard and mint. Stir until combined. Stir through lemon juice just before serving. Season with salt and pepper. Serve chops with sauce and zucchini.