Spiced lamb loin with fennel, capsicum and onion tart

Name: Spiced lamb loin with fennel, capsicum and onion tart
Cook time: 1 h 30 min
Yield: 4
Ingredients: 800g lamb loin, trimmed (or lamb fillets); 2 tsp sea salt; 2 tbsp fennel seeds; 1 tbsp sichuan pepper; 1/4 cup olive oil; 1 or 2 sheets of frozen puff pastry; Greaseproof paper; Handful dried beans or rice; 1/3 cup extra virgin olive oil; 2 large onions, peeled and finely sliced; 2 small fennel bulbs, sliced finely, reserve tops; 2 red capsicums, roasted and peeled; 2 tbsp baby capers; 1 tbsp olive tapenade

Luke Mangan

November 1, 2013

Spiced lamb loin with fennel, capsicum and onion tartJennifer Soo

Time:1-2 hoursServes:4

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

Ingredients

800g lamb loin, trimmed (or lamb fillets)
2 tsp sea salt
2 tbsp fennel seeds
1 tbsp sichuan pepper
1/4 cup olive oil
1 or 2 sheets of frozen puff pastry
Greaseproof paper
Handful dried beans or rice
1/3 cup extra virgin olive oil
2 large onions, peeled and finely sliced
2 small fennel bulbs, sliced finely, reserve tops
2 red capsicums, roasted and peeled
2 tbsp baby capers
1 tbsp olive tapenade

Method

1. Place the lamb in a shallow dish and rub with the combined salt, fennel seeds, sichuan pepper and olive oil to coat. Cover and set aside for 10-20 minutes.
2. Preheat the oven to 200C. Cut 4 large rounds out of the puff pastry (about 8-10cm in diameter). Place on a greased baking tray and prick with a fork. Place a piece of greaseproof paper on top and weigh down with dried beans or rice. Transfer to the oven and cook for about 10 minutes, or until cooked through. Remove from the oven (discard the paper and beans) and cool.
3. Meanwhile, heat half the extra virgin olive oil in a frying pan and add the onion. Cook gently, stirring until soft. Divide the onion mixture among the pastry rounds. Return to the oven to keep warm.
4. Add the fennel to the onion pan and cook gently until tender.
5. Remove the lamb from the marinade. Heat a frying pan and brown on all sides. Transfer to an ovenproof dish and bake for 10 minutes (for medium-rare). Rest for 5 minutes.
6. Meanwhile, finely chop the roasted capsicum flesh and place in a bowl. Add the fennel, capers, remaining extra virgin olive oil and salt. Combine well.
7. To serve: Place an onion tart in the centre of each serving plate. Scatter the capsicum mixture around the tart and top with dollops of tapenade. Slice the lamb and arrange on top of the tart. Sprinkle with chopped fennel tops.