Balsamic roasted lamb cutlets with red onion and Sweet Piquanté Peppers

What you'll need

2 tablespoons olive oil
8 lamb cutlets
4 cloves garlic, unpeeled
1 red onion, cut into thin wedges
Small handful freshly chopped rosemary
125g Mild Peppadew™ Sweet Piquanté Peppers, drained
4 tablespoons balsamic vinegar
1 dessertspoon soft brown sugar
Salt and freshly ground black pepper to taste
Chopped fresh flat-leaf parsley to garnish

How you do it

1. Brush cutlets with oil. Heat a griddle pan and sear both sides, approximately 1 to 2 minutes per side.
   
   
2. Arrange cutlets in a single layer in a shallow roasting tin. Add the garlic, onion, rosemary, Sweet Piquanté Peppers, vinegar and sugar. Season well with salt and freshly ground black pepper. Cover tightly with foil and roast in a preheated oven at 200 C / Gas mark 6 for 15 minutes.
   
   
3. Remove foil and roast for another 10 to 15 minutes or until cutlets are cooked to your preference. Transfer the cutlets, garlic, onion and Sweet Piquanté Peppers to serving plates.
   
   
4. Mix the pan juices well and spoon over the meat. Serve immediately, garnished with parsley.