• 4 peppers (mix of clours)
  • 400-500g fillet of lamb
  • fresh thyme
  • fresh
  • stoned olives


  • Set the oven at 200C/gas mark 6.
  • quarter peppers. Remove any seeds or white cores then put t in a roasting tin. Trickle a little olive oil over them then, when the oven is at full heat, roast for 40 minutes or until soft and tender.
  • Put 1 heaped tsp of thyme leaves in a mortar with the needles from a single sprig of rosemary and generous pinch of sea salt and crush them a little with a pestle. Stir in 2 tbsp of olive oil and a generous grinding of black pepper.
  • Pour the seasoned oil into a shallow pan over a moderate heat then, as it starts to sizzle, add the lamb. Brown nicely on all sides.
  • Remove the roasting tin from the oven, place the lamb on top of the peppers and pour over the oil and cooking juices from the shallow pan.
  • Make sure the peppers get a little, too. Dot a little butter (just 30g will do) over the meat then scatter a few sprigs of thyme and rosemary over the meat and peppers.
  • Roast for 8 minutes then remove from the oven, scatter over a handful of stoned olives and leave to rest, covered with foil, for 10 minutes.