Herb and garlic lamb with green olive salad
Indulge in the rich flavors of herb-infused garlic lamb served with a zesty green olive salad, promising a delicious culinary experience.
Ingredients:
- 2 sprigs rosemary
- 10 sprigs thyme
- 6 sprigs oregano
- 1/4 cup (60ml) extra virgin olive oil
- 2 cloves garlic, sliced
- 4 (200g/7oz) lamb backstraps
- Sea salt and cracked black pepper
- 1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
- 1 Lebanese (Persian) cucumber (130g), chopped
- 1/4 cup mint leaves
- 1 tablespoon white balsamic vinegar
- 100g fresh goat cheese, to serve
Instructions:
- Bundle together the rosemary, thyme, and oregano using kitchen twine. Warm the oil in a spacious non-stick pan over medium heat. Add the tied herbs and minced garlic, and cook for about 4 to 5 minutes or until they release their fragrances, stirring occasionally. Take the pan off the heat and set it aside. Lay the lamb on a tray, season with salt and pepper, and baste with some of the herb-infused oil, applying the herb bundle as a makeshift brush. Preheat a griddle pan or barbecue on high heat. Grill the lamb for 2 to 3 minutes on each side for a pink center, or until it reaches your desired doneness. Combine the olives, cucumber, mint, vinegar, and a tablespoon of the herb oil in a bowl, then toss gently. Carve the lamb and serve with the olive salad and crumbled goat cheese.
Summary:
- Calories: 3147 kcal
- Fat: 274 g
- Protein: 129 g
- Carbs: 47 g
- Potassium: 2190 mg
- Magnesium: 290 mg