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25, June 2020
Pan Fried Loin of Lamb with Tomato Recipe
Thanks to Willunga Farmers Market and recipe by Cheong Liew
Ingredients:
- 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
Method
- Slice marinated lamb into ½cm. Slice at an angle with a little fat left on the meat.
- In a large frying pan heat some olive oil until smoke seals the lamb slices lightly brown on both sides.
- Add chopped shallots, onions sauté until soft.
- Add chopped garlic, lemon, pitted olives, shishito peppers and white wine.
- 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.
- Remove from heat, sprinkle with chopped parsley and crush dried Greek oregano on top before serving.
Download printable version here
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