Roughly chop chard stalks and blanch them with leaves in boiling water for four minutes before draining.
Sauté onion, garlic, celery, and carrot in 15ml olive oil for 20 minutes until tender.
Stir in tomatoes, chickpeas, and pepper strips then simmer for 10 minutes until thickened.
Add the blanched Swiss chard and cook for an additional 10 minutes.
Pound the lamb cutlets between cling film until they are 1cm thick.
Coat the lamb with 15ml olive oil and season with rosemary, salt, and pepper.
Grill the lamb in a very hot griddle pan for one minute per side.
Mix chopped chilli, parsley, and remaining 30ml olive oil in a bowl.
Drizzle the chilli oil mixture over the lamb and serve with the inzimino stew.