Peppered lamb with braised autumn veges

1 Sprinkle lamb cutlets with freshly ground black pepper. Place a non-stick frying pan over a medium-high heat. Cook lamb, in batches, for 4 minutes each side or until cooked to your liking. Transfer to a heatproof plate, cover with foil to rest and keep warm.

2 Meanwhile, spray a separate deep, non-stick frying pan lightly with oil and place over high heat. Add kumara and fennel. Cook, covered and stirring occasionally, for 3 minutes.

3 Stir in tomatoes and 1/2 cup water and bring to the boil. Reduce heat to medium. Cover and simmer for 8 minutes or until veges are just tender. Add silver beet, cook and stir for 2 minutes, or until just wilted.

4 Serve lamb cutlets with the braised vegetables.