| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Main course | 4 | Servings |
INGREDIENTS
| 4 | 150 g Small Loin of Lamb | |
| boned and trimmed | ||
| 2 | Red Pepper, peeled and | |
| sliced | ||
| 2 | Yellow Pepper, peeled and | |
| sliced | ||
| 2 | Shallot, peeled and sliced | |
| 2 | Courgette, peeled and | |
| sliced | ||
| 1 | Aubergine, peeled and | |
| sliced | ||
| 2 | T | Tomato Puree |
| 1 | Jar Greek Black Olive | |
| Tapenade | ||
| 25 | g | Chopped Basil and Rosemary |
| 1 | t | Garlic Puree |
| 50 | Olive Oil | |
| 25 | g | Butter |
| Fondant Potatoes | ||
| Balsamic Vinegar |
INSTRUCTIONS
Fry the peppers, shallot, courgette, aubergine and garlic in the olive oil separately until soft. Add the basil and half of the tomato puree. Season. Place the mixture in a metal ring, patting it down so it will hold together when the ring is removed. Fry the Lamb in olive oil until brown. Add a clove of garlic and some thyme. Roast in a hot oven for 8 minutes. Allow to rest in a pan for a further 3 - 4 minutes. Add half a tablespoon of water to the frying pan along with the tapenade, tomato puree and the chopped rosemary. Plaice tian on plate (remove rign). Slice the lamb in 1/2 lengthways and place on plate. Thicken juice with butter, season. Serve with minted new potatoes. Converted by MC_Buster. NOTES : Chef:Aaron Patterson Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”