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Lamb with tomatoes, olives and capers

Luke Mangan

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Lamb with tomatoes, olives and capers
Lamb with tomatoes, olives and capersAnson Smart
easyTime:< 30 minsServes:1

Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.

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Ingredients

  • 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

Method

  1. 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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