Recipe Image Pan Fried Lamb
25, June 2020

Pan Fried Loin of Lamb with Tomato Recipe

Thanks to Willunga Farmers Market and recipe by Cheong Liew


  • 2 loins of lamb, Remove top flab off the loin and trim off excess fat
  • 3 slightly under ripe tomato, diced.
  • ½ cup pitted Kalamata black olives
  • 150gms. Fetta cheese, cut into cm cube
  • 1 tablespoon chopped lemon
  • 1 tablespoon chopped parsley
  • 60ml. White wine
  • 2 clove chopped garlic
  • 80gm shishito peppers
  • 2 tablespoon chopped red skin shallots
  • 1 brown onion slices
  • Dried Greek oregano
  • 30gm. Pinenuts
  • 20gm. Butter cube
  • 50ml extra-virgin olive oil

Marinades for lamb:

  • Salt
  • Black Pepper
  • 2 tablespoons Lea and Pearing Worcestershire sauces
  • 2 tablespoons olive oil
  • 1 clove chopped garlic
  • 20 ml. dry white wine


  1. Slice marinated lamb into ½cm. Slice at an angle with a little fat left on the meat.
  2. In a large frying pan heat some olive oil until smoke seals the lamb slices lightly brown on both sides.
  3. Add chopped shallots, onions sauté until soft.
  4. Add chopped garlic, lemon, pitted olives, shishito peppers and white wine.
  5. Turn the loin of lamb over, then add diced tomatoes, fetta cheese, butter cube, pine-nuts, and cooked in oven or grill for 8-10 minutes.
  6. Remove from heat, sprinkle with chopped parsley and crush dried Greek oregano on top before serving.

Download printable version here

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