Lamb with Black Olive Recipe
Richard Davies shares a stunning lamb recipe, complemented by black olive, tomato and courgette.
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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
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