Ingredients
For the lamb
2 tbsp olive oil
2 lamb chops
salt and freshly ground black pepper
2 mi-cuit (semi-dried) tomatoes, in oil
1 tbsp red wine vinegar
1 tbsp brown sugar
For the salad
1 tbsp olive oil
½ onion, chopped
2 bacon rashers, chopped
2 mi-cuit (semi-dried) tomatoes, in oil, cut into quarters
1 large handful watercress
Method
1. For the lamb, heat the olive oil in a pan, season the chops with salt and freshly ground black pepper and sear for 3-4 minutes on both sides, or until evenly browned. Add the tomatoes and cook for 1-2 minutes, then stir in the vinegar and sugar and cook for a further 2-3 minutes, or until the liquid has reduced slightly.
2. For the salad, heat the olive oil in a frying pan and fry the onion and bacon for 3-4 minutes, or until the onion is softened and the bacon is crisp. Add the tomatoes and cook for a further 2-3 minutes, or until the tomatoes are softened. Place the watercress into a bowl and stir the bacon mixture into the watercress.
3. To serve, place the salad on a serving plate and top with the lamb chops.