| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food, From, The, Village |
1 |
Servings |
INGREDIENTS
| 550 |
g |
Lamb fillet, 1lb 4oz |
| 2 |
T |
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 |
t |
Dried marjoram |
| 1 |
t |
Dried oregano |
| 1 |
t |
Dried lavender |
| 1 |
t |
Fresh basil, chopped |
| 1 |
t |
Fresh thyme, chopped |
| 4 |
|
Cloves garlic, crushed |
| 4 |
T |
Olive oil |
INSTRUCTIONS
Pre-heat the oven to 200øC/400øF/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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