| 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.”