Ingredients
| 1 | Red bell pepper — roasted and peeled |
| 1 | Yellow bell pepper — roasted and peeled |
| 2 tablespoon | Balsamic vinegar |
| Salt and freshly ground | |
| Pepper | |
| 4 | Lamb noisettes |
| 2 tablespoon | Olive oil |
| 2 cup | Chicken stock |
| ⅓ cup | Nicoise or Kalamata olives pitted |
| Fresh thyme sprigs |
Method
Serve this dish as a main course, accompanied with oven-roasted red potatoes cooked with garlic cloves and chopped rosemary and thyme.
Cut roasted bell peppers lengthwise into strips 3/4 inches wide. Place in a bowl and add 1 tablespoon balsamic vinegar and salt and pepper to taste. Toss well. Butterfly lamb noisettes by making a long slit down the length of each noisette, cutting just deep enough so that the noisette opens up to lay flat; be careful not to cut all the way through.
Flatten noisettes and pound gently with a meat pounder. Season with salt and pepper. Place pepper strips side by side down the center of each lamb noisette. Close up noisettes and, using kitchen string, tie the noisettes at 1-inch intervals so that they assume their original shape. In a large frying pan or saute pan over medium-high heat, warm the olive oil.
Add lamb and brown on all sides, about 5 minutes total. Reduce heat to medium-low, cover and continue to cook slowly, turning occasionally, until meat is firm to the touch (15 to 18 minutes).
Transfer noisettes to a platter, cover with foil and keep warm. Increase heat to high and add chicken stock, the remaining 1 tablespoon balsamic vinegar and olives to form a sauce. Cook, stirring occasionally, until reduced by half, about 5 minutes. Snip the strings on noisettes and discard. Cut the meat crosswise into slices 1 inch thick. To serve, arrange lamb slices on warmed plates and spoon sauce over them. Garnish with thyme sprigs and serve immediately. Serves 6.
