tapenade-roasted lamb with lentils & olive salad

Author

Bart Beek

Servings

2

Ingredients

• 1 cup Mount Zero French Style Green Lentils
• 3 cups water
• Mount Zero Pink Lake salt, to taste
• 2 cups mixed baby tomatoes some halved and some left whole
• ½ cup Mount Zero Organic Pitted Kalamata Olives
• 2 sprigs thyme
• 60ml Mount Zero Frantoio Extra Virgin Olive Oil
• 50g feta cheese, crumbled
• 50g Mount Zero Black Olive Tapenade
• 1 lamb loin, fat and sinew removed
• 3 slices prosciutto
• 30ml Mount Zero Frantoio Extra Virgin Olive Oil

Directions

1. Rinse one cup of lentils in cold water, drain and place into a saucepan. Top with 3 cups of water, bring to a boil, then turn to a simmer.
2. Cook for 20 minutes or until tender and still holding its shape. Drain, season with salt and pepper and hold warm until required.
3. Place the tomatoes and olives onto a baking tray. Add the thyme sprigs and olive oil and place into a 175°C oven for 10 minutes. Remove and set aside to cool, then fold in the feta.
4. Brush the lamb loin all over with the tapenade, place onto the prosciutto slices and carefully roll up.
5. Place the olive oil into a heated frypan and grill quickly until crisp.
6. Transfer to a 175°C oven for 5 minutes. Remove and rest for 10 minutes.
7. Place some of the olive salad onto a warm plate. Spoon some lentils near the olive salad and top with three pieces of lamb. Finish with a splash of olive oil and salt.