Grilled Lamb Loin With Capsicum And Olives (filet D'agneau Rôti Aux Olives et Poivrons)
CONFECTION Übersetzen mit Google Klicken Sie hier
Heat half the oil in a saucepan over medium-high heat. Add the capsicum and cook for 2-3 minutes or until soft. Add the spinach and cook for 1 minute or until wilted. Season with salt and pepper, then add the garlic. Stir in the olives, then remove from heat. Set aside to cool.
Using a sharp knife with a long, thin blade, make a small incision in the centre of each lamb loin to form a pocket.
Fill each pocket with a little of the vegetable mixture. Season the lamb with the remaining oil, salt, cracked pepper and thyme.
Preheat a char-grill or barbecue until hot. Cook lamb for about 3-4 minutes each side, until cooked to your liking. Transfer to a plate and allow to rest for 5 minutes.
Slice each loin into three pieces. Garnish with extra thyme and serve with the remaining vegetables.
60 ml (¼ cup) olive oil
1 red capsicum, cut into fine strips
1 yellow capsicum, cut into fine strips
100 g baby spinach leaves
salt and freshly ground black pepper
1 garlic clove, finely chopped
8 green olives, pitted
8 black olives, pitted
2 x 10 cm-long pieces deboned loin of lamb, trimmed
½ tbsp cracked pepper
3 sprigs thyme, finely cut, plus extra sprigs to garnish
Hinzugefügt von: Natália Martins
Konsultiert: 1232 X
Weitere Rezepte aus: