Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
2 lamb fillets (about 100g each).
Sea salt and freshly ground black pepper.
2 roma tomatoes.
1 tsp small capers.
5 large green olives.
4 small black olives, pitted.
1/2 garlic clove, crushed.
4 basil leaves.
2 tbsp extra virgin olive oil.
1 spring onion, sliced, for garnish
Preheat the oven to 200C. In a heavy-based frying pan over high heat, sear the lamb fillets to brown on all sides. Season and set aside. Drop the tomatoes in a pot of boiling water for about 1 minute. Remove and peel off the skin. Cut into quarters. Lay a double layer of aluminium foil, about 40cm long, on a bench. Place the lamb, tomatoes, capers, olives, garlic and basil on the foil. Pull the edges up and scrunch them a little around the top to hold the sides up, then pour in the olive oil. Scrunch the foil together at the top to seal tightly. Place on a baking tray in the oven for 10 minutes, or until the lamb is just cooked through. Rest for 2 minutes before serving. Garnish with spring onion.
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