Loin of lamb and mediterranean vegetables

Yield: 4 servings

Measure Ingredient
4 \N 150 g Small Loin of Lamb; (boned and trimmed)
2 \N Red Pepper; (peeled and sliced)
2 \N Yellow Pepper; (peeled and sliced)
2 \N Shallot; (peeled and sliced)
2 \N Courgette; (peeled and sliced)
1 \N Aubergine; (peeled and sliced)
2 tablespoons Tomato Puree
1 \N Jar Greek Black Olive Tapenade
25 grams Chopped Basil and Rosemary
1 teaspoon Garlic Puree
50 millilitres Olive Oil
25 grams Butter
\N \N Fondant Potatoes
\N \N Balsamic Vinegar

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 ½ 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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