Receita de Grilled Lamb Loin With Capsicum And Olives (filet D'agneau Rôti Aux Olives et Poivrons)

Grilled Lamb Loin With Capsicum And Olives (filet D'agneau Rôti Aux Olives et Poivrons)

Receita de: Carne

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Receita de Grilled Lamb Loin With Capsicum And Olives (filet D'agneau Rôti Aux Olives et Poivrons)
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Heat half the oil in a saucepan over medium-high heat. Add the capsicum and cook for 2-3 minutes or until soft. Add the spinach and cook for 1 minute or until wilted. Season with salt and pepper, then add the garlic. Stir in the olives, then remove from heat. Set aside to cool.
Using a sharp knife with a long, thin blade, make a small incision in the centre of each lamb loin to form a pocket.
Fill each pocket with a little of the vegetable mixture. Season the lamb with the remaining oil, salt, cracked pepper and thyme.
Preheat a char-grill or barbecue until hot. Cook lamb for about 3-4 minutes each side, until cooked to your liking. Transfer to a plate and allow to rest for 5 minutes.
Slice each loin into three pieces. Garnish with extra thyme and serve with the remaining vegetables.

INGREDIENTES
60 ml (¼ cup) olive oil
1 red capsicum, cut into fine strips
1 yellow capsicum, cut into fine strips
100 g baby spinach leaves
salt and freshly ground black pepper
1 garlic clove, finely chopped
8 green olives, pitted
8 black olives, pitted
2 x 10 cm-long pieces deboned loin of lamb, trimmed
½ tbsp cracked pepper
3 sprigs thyme, finely cut, plus extra sprigs to garnish

Adicionado por: Natália Martins

Consultada: 1414 X

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