Olive Encrusted Lamb Loin
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 pcs Lamb loin (each around 180 grams) (approximately 6 ounces) (trimmed0
- salt
- freshly ground peppers
- olive oil
- 2 Tbsps black, pitted Olives
- 1 garlic clove
- 100 grams dried Tomatoes (in oil)
- 1 Tbsp toasted Pine nuts
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp freshly chopped parsley
- 4 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 400 grams
Preparation steps
1.
Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan in 2 tablespoons oil until golden brown on all sides. Remove and set aside. Preheat the oven to 160°C (approximately 325°F).
2.
Drain the olives and chop. Peel the garlic, chop and purée with the pine nuts and drained tomatoes in a blender. Gradually add enough oil to make a thick pesto. Mix in the olives, Parmesan, parsley and breadcrumbs, season with salt and pepper and spread over the meat. Bake for about 20 minutes, or until cooked to your liking.
3.
Cook the pasta in boiling salted water until al dente then drain.
4.
Remove the meat from the oven, slice and serve with the noodles on warm serving plates.
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