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.