tapenade-roasted lamb with lentils & olive salad
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
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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.
Cook for 20 minutes or until tender and still holding its shape. Drain, season with salt and pepper and hold warm until required.
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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.
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Brush the lamb loin all over with the tapenade, place onto the prosciutto slices and carefully roll up.
Place the olive oil into a heated frypan and grill quickly until crisp.
Transfer to a 175°C oven for 5 minutes. Remove and rest for 10 minutes.
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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.