2 red peppers, cored, deseeded and cut into wedges
5 unpeeled garlic cloves
4 tablespoons olive oil
juice and finely grated rind of 1/2 lemon
pinch of caster sugar
1/2 teaspoon Dijon mustard
large handful of basil leaves, very finely chopped
large handful of mint leaves, very finely chopped
salt and pepper
Arrange the lamb, peppers and garlic on a baking sheet. Drizzle over 1 tablespoon oil, season well and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until lightly browned and just cooked through.
Whisk together the lemon rind and juice, the sugar and mustard and the remaining oil. Season to taste and stir through the herbs. Drizzle the dressing over the lamb and peppers and serve with new potatoes.