Olive Tapenade Filled Lamb Loin
Ingredients:
4 Lamb Loins approx
200gm each, trimmed of all fat and sinew
2 tbsp Vegetable Oil
Flour for dusting
200gm Pitted Black Olives
2 Anchovies
2 cloves Fresh Garlic, peeled
2 tbsp Olive Oil
¼ cup Parsley, chopped
50gm Breadcrumbs
Method:
For olive paste:
Combine olives, anchovies, garlic, oil and parsley in the bowl of a food processor. Process until combined and finely chopped, mix through bread crumbs. Reserve.
To prepare lamb loins for stuffing:
Lay them flat on a chopping board then take a long fine pointed knife and insert directly in center of round loin end. Insert to three quarters of the length, taking care not to pole through to outside of loin. Place olive paste in a piping bag and insert piping bag nozzle into hole in loin and gently fill until a resistance is evident. Dust lamb loin with seasoned flour, heat vegetable oil in sauté pan and place loin in pan and seal for 3-4 mins on each side, then place in preheated oven at 220ºC for 7-10mins. Remove lamb from oven, rest for 5 mins and then serve with soft polenta and lamb jus.
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