Lamb with Olives and Capers

Serves: 2

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Total Time: 35

Prep Time: 10

Cook Time: 25

2tbsp olive oil

• 2tbsp olive oil
• 150ml (5fl oz) white wine
• 1 sprig(s) rosemary, roughly chopped
• 2tbsp small pitted black olives
• 2tbsp capers
• 4-bone rack of lamb

Method

1. Put 1tbsp olive oil into a large flat dish along with the white wine, rosemary, olives and capers. Mix well, then add the rack of lamb. Leave to marinate for at least 20min (or up to a day if covered and kept in the fridge).
2. Preheat the oven to 200°C (180°C fan) mark 6. Heat the remaining 1tbsp olive oil in a large frying pan, then brush most of the marinade off the lamb. Season the meat, then fry until golden all over - around 5min. Transfer to a small roasting tin, then add the marinade and cook for 15min for medium and 20min for well done.
3. Take the lamb out of the oven, cover with foil and leave to rest for at least 10min. Carve into cutlets, put on to a warm serving plate. Serve with juices from the tin, with the olives and capers spooned over.

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