Andy McCutcheonRecipe - Loin of Lamb with Olive Tapenade
September 9th 2007 06:16
Western Australia Loin of Lamb
With Olive Tapenade & Fondant Potato
With Olive Tapenade & Fondant Potato
Ingredients:
Black olives – pitted Cucumber - diced
Garlic Loin of Lamb
Lemon Juice Baking Potato
Parsley Clarified Butter
Chopped mint Balsamic drizzle
Directions:
Seal loin of lamb in hot pan and allow to rest.
Finely chop olives, garlic and parsley. Add a little lemon juice and top loin of lamb.
Chop mint, finely dice cucumber, add to yogurt, mix and place in refrigerator.
Shape potatoes and place into pan of saffron butter. Slowly cook in oven until knife comes away clean, approximately 1.5 hours.
Top loin of lamb with Tapenade and roast in a hot oven - serve pink.
Plate up.
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