1 tbsp olive oil
100g/3½oz lamb chop meat off the bone, cut into cubes
1 tbsp garlic infused oil
½ red pepper, chopped
1 tomato, chopped
8-10 black olives
2 tbsp red wine
200ml/7fl oz low FODMAP beef stock
1 sprig fresh rosemary
Heat the olive oil in a large saucepan. Add the lamb meat and fry for 3-4 minutes, stirring occasionally, until golden brown all over, then remove with a slotted spoon and set aside.
Add the garlic infused oil to the pan and cook for one minute, then add the pepper, tomato, olives and red wine. Bring to the boil and cook for 1-2 minutes.
Add lamb pieces, beef stock, tomato puree and rosemary, then reduce the heat and simmer for ten minutes, or until the lamb is cooked and tender.
Pour into a bowl and serve.
Recipe adapted from: Good Food