Loin of lamb with a sweet pepper ragout and olive jus | Recipe | V-ZUG Switzerland
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Cooking tools:
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- Chef's knife
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- Paper towel
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- Serving platter
Ingredients
- 2 loins of lamb
- 40 g olives
- 2 sprigs of rosemary
- 100 ml jus
- 30 g olives
- 1 tbsp olive oil
- ½ bunch of basil
- Salt
- Pepper
- Oil
- 1 tbsp butter
- 500 g sweet pepper
- 1 clove of garlic
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