I’m pretty sure I’ve posted this lamb recipe before but it really is so fab. The olive tepanade is so easy to whip up using a mortar and pestle and doesn’t have to be precise to make the lamb turn from an ordinary cut into eatable gold. I’m still working through the fresh produce we’ve got on offer from the garden at home so this salad is somewhat similar to the last one just a bit lighter on the carbs.
Home made olive tepanade
1 handful of kalamata olives – finely chopped
1 tablespoon of capers – roughly chopped
1 clove of garlic – mashed
1 tablespoon olive oil
Juice of half a lemon
Put olives, capers, anchovies and garlic in the mortar and pestle and mash toegther. Add olive oil and lemon juice and continue to mix well. Spoon ingredients onto one side of the lamb cuts and bake in the oven on 200ºC for about 20 minutes depending on the thickness of the cut. Leave to rest then serve.
Home grown salad
Dill (ours has gone to seed and is dying off rapidly)
Beans – blanched and sliced into thirds
Eggs – hard boiled and sliced
Basil – torn
Parsley – chopped
Cherry tomatoes – halved
Loving the home grown salads 🙂