Lamb loin and Mediterranean Vegetables with Basilic I 4 150 gms 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 courge es, peeled and sliced 1 aubergine, peeled and sliced 2 tbsp Knorr tomato puree 1 jar Greek Black Olive Tapenade 25 gms Knorr Basil and Knorr Rosemary 1 tsp garlic puree 50 ml olive oil
38|
GG_FEB09 DPP.indd 38
|
25 gm bu er Fondant potatoes Balsamic vinegar
M Fry the peppers, shallot, courge es, aubergine and garlic in the olive oil separately un l so . Add the Knorr basil and half of the Knorr tomato puree. Season. Place the mixture in a metal ring, pa ng it down so it will hold together when the ring is removed.
Fry the lamb in olive oil un l 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. Place an on plate (remove ring). Slice the lamb in 1/2 lengthways and place on plate. Thicken juice with bu er, season. Serve with minted new potatoes.
09
2/18/09 5:56:01 PM