Lamb with Black Olive Recipe - Great British Chefs

Ingredients

• 4 lamb loins, 180g each
• 4 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• 1 knob of butter
• salt
• pepper
• extra virgin olive oil
• 450g of King Edward potatoes
• 125g of 00 flour, or strong bread flour
• 1 egg
• 60g of sun-dried tomatoes, seeded and finely chopped
• 150g of Provençal black olives, pitted
• 100ml of water
• 30g of sugar
• 2 baby artichokes, cooked
• 1 baby gem lettuce, washed
• 40ml of chicken stock
• 8 micro fennel
• 1 courgette, medium
• 100ml of lamb jus