Pan Fried Lamb Backstraps With Roasted Potatoes And Tomatoes

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, sliced
• 5 medium floury potatoes, peeled and cut into chunks
• 8 medium tomatoes, cored
• 3 red onions, sliced
• 1 cup black olives
• salt & freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon cracked black pepper
• 1/2 cup fresh oregano leaves
• 4 garlic cloves, chopped
• 4 sirloin lamb chops, all fat and sinew removed
• 4 tablespoons wine
• 1/2 cup beef stock
• 1 tablespoon butter

Recipe

• 1 vegetables:.
• 2 preheat the oven to 200°c
• 3 put everything into a roasting dish just big enough to hold it. season with salt and pepper and mix everything well so that it is all coated with oil.
• 4 put into the oven and roast until the potatoes are tender and the tomatoes have collapsed, about 45 minutes. keep warm.
• 5 lamb:.
• 6 put the oil, pepper, oregano and garlic into a blender or food processor and purée until smooth.
• 7 pour the mixture over the lamb and mix well so the lamb is well coated.
• 8 heat a frying pan until very hot and add the lamb.
• 9 pan-fry for about 4 minutes on each side until the lamb is medium.
• 10 remove from the pan and rest while you make the sauce.
• 11 pour any fat from the pan, put it over high heat and add the wine.
• 12 let it bubble then add the stock. bring to the boil, scraping up the caramelised juices from the pan with a wooden spoon, and reduce until it is becoming syrupy. stir in the butter.
• 13 slice each lamb shortloin into 4 pieces and serve it on top of the vegetables with the sauce poured over.