Lamb Chops with Sweetcorn and Pimientos

A very easy and quick dish to make, Lamb Chops with Sweetcorn and Pimientos makes a tasty light supper, served with creamed or croquette potatoes.

4 thick lamb chops

1 teaspoon salt

½ teaspoon black pepper

1 oz. butter

1 tablespoon vegetable oil

4 tablespoons canned red pimientos, drained

10 oz. canned sweetcorn kernels, drained

2 tablespoons tomato puree

1 teaspoon cayenne pepper

Rub the lamb chops all over with half the salt and pepper and set them aside.

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the lamb chops and fry them for 8 to 10 minutes on each side, or until they are tender when pierced with the point of a sharp knife.

Remove the chops from the pan and transfer them to a warmed serving dish. Keep them hot.

Add the pimientos, sweetcorn, tomato puree, cayenne pepper and the remaining salt and pepper to the pan. Cook the mixture for 4 to 5 minutes, stirring once or twice.

Remove the pan from the heat. Spoon the mixture over the lamb chops and serve immediately.