Ingredients

• 1 head of Swiss chard
• stems cut into 1cm/½in slices
• leaves halved
• 4 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely sliced
• 1 stick celery
• finely chopped
• 1 carrot
• peeled and finely chopped
• 1 x 400g/14oz tin chopped tomatoes
• 1 x 400g/14oz tin chickpeas
• drained
• 1 char-grilled red pepper
• skin and seeds removed
• cut into strips
• 8 lamb cutlets
• 1 tsp finely chopped rosemary
• sea salt and freshly ground black pepper
• 1 red chilli
• finely chopped
• 2 tbsp finely chopped fresh flat-leaf parsley

Directions

• Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain.
• Heat a tablespoon of the olive oil in a heavy pan
• add the onion
• garlic
• celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes
• chickpeas and pepper and cook for 10 minutes
• or until thickened. Add the Swiss chard and cook for another 10 minutes.
• Place the lamb cutlets onto a heavy board
• cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet.
• When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated
• then add the rosemary
• sea salt and black pepper.
• In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb.
• Finish off by chopping a fresh red chilli with a small handful of chopped parsley
• place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside.