Escalopes of lamb with peppers

06852 ESCALOPES of LAMB with PEPPERS INGREDIENTS for 4 PERSONS 600 g of lamb chops, a red pepper, yellow pepper, a tablespoon of flour, 40 ml of dry white wine, 40 ml of olive oil, chilli, a sprig of Rosemary, salt.

Wash and dry the peppers, remove the seeds and pith and slice into strips 2 cm wide.

Heat oil in a pan and cook the peppers for 15 minutes in the Pan uncovered over low heat, stirring often.

Collect the peppers with a slotted spoon and keep warm between two plates.

Beat lamb chops lightly with a meat hammer, remove the bone with a sharp knife.

Inafrinate the Lamb cutlets and shake them later to remove access.

Heat the broth of peppers and Rosemary add the washed and dried.

Bake the scallops for 2 minutes, add salt and finely ground pepper.

Wet with wine and Cook 10 minutes, turning the meat halfway through the cooking.

Put in skillet peppers, add salt and cook another 5 minutes.

Transfer scallops and peppers to a serving dish and serve.