| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Starter |
4 |
Servings |
INGREDIENTS
| 6 |
|
Spring Onions, prepared and |
|
|
thinly |
|
|
sliced |
| 1 |
|
Red Chilli, seeded and |
|
|
finely |
|
|
chopped |
| 1 |
|
Handful, ¥ |
| 1 |
|
Fresh Marjorain or Oregano |
| 1 |
|
Lemon, zest and juice |
| 8 |
T |
Extra Virgin Olive Oil |
| 1 |
t |
Caster Sugar |
| 1 |
|
Lemon, cut into wedges |
| 4 |
|
Stoned Black Olives |
| 4 |
|
Sprigs Flat Leaf Parsley |
|
|
Fresh Sardines |
|
|
Sea Salt |
|
|
Freshly Ground Black Pepper |
INSTRUCTIONS
Fry the lamb until golden brown in a little oil and butter. Peel and
deseed the peppers, and soften in a little olive oil. Deglace the pan
with balsamic vinegar. Fry the aubergine (but don't cook all the way
through). Lay out a piece of silver foil. Place the lamb in the middle
with the tapenade spread on top. Lay the vegetables around (except the
courgettes). Add the chopped rosemary, garlic, lamb stock and a little
oil. Seal up the parcel and bake in a hot oven (Gas Mark 7) for 10 -
15 minutes. Remove and allow to rest for a further 5 minutes. Serve
with garlic and roasted courgettes. Pour all the juices into a pan and
add 1 teaspoon of tapenade, chopped rosemary and a little tomato
puree. Season and serve. Converted by MC_Buster. NOTES : Chef:Tessa
Bramley Converted by MM_Buster v2.0l.
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