| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food, From, The, Village |
1 |
servings |
INGREDIENTS
| 550 |
g |
Lamb fillet; (1lb 4oz) |
| 2 |
tb |
Olive oil |
| 250 |
g |
White bread; sliced (9oz) |
| 85 |
g |
Walnuts; (3oz) |
| 60 |
g |
Shelled pistachio nuts; (2oz) |
| 175 |
g |
Tomatoes; skinned, seeded and |
|
|
; chopped (6oz) |
| 60 |
g |
Black olives; finely choppped |
|
|
; (2oz) |
| 85 |
g |
Pine nuts; (3oz) |
| 40 |
g |
Flaked almonds; (1 1/2oz) |
| 100 |
g |
Honey; (3 1/2oz) |
| 1 |
ts |
Dried marjoram |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried lavender |
| 1 |
ts |
Fresh basil; chopped |
| 1 |
ts |
Fresh thyme; chopped |
| 4 |
|
Cloves garlic; crushed |
| 4 |
tb |
Olive oil |
INSTRUCTIONS
FOR THE CRUST
Pre-heat the oven to 200°C/400°F/gas mark 6
Heat a large frying pan until hot, then add 2 tbsp olive oil and the
seasoned lamb fillets. Fry for 1 minute on each side until browned. Remove
from the pan and allow to cool. Pat the lamb fillets dry with kitchen
towel.
Place all the ingredients for the crust, except the tomatoes, black olives
and honey, into a food processor and blend until fine breadcrumbs are
formed. Place into a medium bowl, add the remaining ingredients and mix to
form a stiff paste.
Divide the crust equally between the fillets and press on to coat one side
totally. Place in the oven for 5-8 minutes depending on how pink you like
your lamb. Allow to rest for a few minutes before serving, sliced thickly,
with roasted new potatoes.
Converted by MC_Buster.
Per serving: 2701 Calories (kcal); 178g Total Fat; (57% calories from fat);
60g Protein; 242g Carbohydrate; 3mg Cholesterol; 1893mg Sodium Food
Exchanges: 9 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 32 1/2
Fat; 5 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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