| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Main course, Here’s one , Earlier2 |
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 |
tb |
Tomato Puree |
| 1 |
|
Jar Greek Black Olive Tapenade |
| 25 |
g |
Chopped Basil and Rosemary |
| 1 |
ts |
Garlic Puree |
| 50 |
ml |
Olive Oil |
| 25 |
g |
Butter |
|
|
Fondant Potatoes |
|
|
Balsamic Vinegar |
INSTRUCTIONS
1. Fry the peppers, shallot, courgette, aubergine and garlic in the olive
oil separately until soft.
2. Add the basil and half of the tomato puree. Season.
3. Place the mixture in a metal ring, patting it down so it will hold
together when the ring is removed.
4. Fry the Lamb in olive oil until brown. Add a clove of garlic and some
thyme.
5. Roast in a hot oven for 8 minutes. Allow to rest in a pan for a further
3 - 4 minutes.
6. Add half a tablespoon of water to the frying pan along with the
tapenade, tomato puree and the chopped rosemary.
7. 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.
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