Ingredients
2 Silver Fern Farms’ lamb loin fillets
2 Tbsp dried mint
1 Tbsp olive oil
8 potatoes
3 courgettes, sliced
1 red capsicum, halved and seeded
1 small eggplant, sliced
2 tomatoes, halved
1 Tbsp olive oil
2 Tbsp chopped basil
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Cooking Directions
Lamb
Rub lamb with dried mint and drizzle with olive oil. Pan-fry the lamb 2-3 minutes each side until medium rare. Cover and leave to rest for 5 minutes. Slice diagonally across the loin and serve with potatoes and grilled vegetables.
Vegetables
Brush the courgettes and eggplant with olive oil and place under a grill until golden brown. Turn and repeat.
Grill capsicum until the skin is blackened. Remove the skin and slice each half in four. Grill tomatoes until they start to soften.
Combine courgettes, capsicum, eggplant, tomatoes and the chopped basil. Serve with the sliced lamb
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