Instructions: Seed and cut capsicum into julienne. Slice spring onions.

Trim chops and flatten lightly with a meat mallet. Season with salt and pepper. Heat butter in a large frying pan until foaming, add lamb and cook for 3 minutes, both sides, on medium high heat.

Sprinkle spring onion, capsicum, garlic, brandy and Worcestershire sauce into pan, turn chops and cook for further 3 minutes, or until capsicums are tender, stirring. Add cream and parsley, turn chops and cook for further minute.

Serve lamb with sauce poured on top.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.