Pan Fried Loin of Lamb with tomato, kalamata black olives, fetta & lemon

Pan Fried Loin of Lamb with tomato, kalamata black olives, fetta & lemon

by Cheong Liew – prepared with fresh market ingredients, Feb 2020

Ingredients:

2 loin of lamb, Remove top flab off the loin and trim off excess fat

3 slightly under ripe tomato, diced.

Β½ 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

2tablespoon 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

2tablespoon Lea and Pearing Worcestershire sauces

2tablespoon olive oil

1 clove chopped garlic

20 ml. dry white wine

Method

Sliced marinade lamb into Β½cm. Slices at an angle with a little fat left on the meat

In a large frying pan heat some olive oil until smoke seal the lamb slices lightly brown on both sides.

Add chopped shallots, onions sautΓ© until soft

Add chopped garlic, lemon, pitted olives, shishito peppers and white wines

Turn the loin of lamb over add diced tomatoes, fetta cheese, butter cube, pine-nuts, and cooked in oven or grill for 8-10 minutes.

Remove from heat sprinkled with chopped parsley and crush dried Greek oregano on top before serving.

Download printable version here