Wednesday, May 4, 2011


Lamb with Tomatoes, Black Olives and Spanish Onions

2 racks of lamb, trimmed
1 tsp oil for searing lamb in pan
1 tsp whole cumin seeds


100ml olive oil
2 spanish onions
50ml red wine vinegar
100g black olives
2 punnets of cherry tomatoes, halved
1 bunch chives, chopped
1/2 bunch green basil leaves, torn

Season lamb with cumin seeds and salt.  Sear and colour in a hot pan, transfer to oven tray and roast in mod oven for 10 mins.  Rest for at least 10 mins.
Meanwhile, heat small pot with olive oil and saute the onion until just soft, add vinegar and olives, then remove from heat.
Add the herbs, tomatoes and a little salt and gently stir to combine.  Carve the lamb into cutlets and serve with the salad.



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The Boutique Markets Team