Lamb with Tapenade Recipe - Great British Chefs

Ingredients

• 2 lamb loins, 300-400g each
• 1 sheet of caul fat
• olive oil
• 500g of black olives, pitted
• 1 garlic clove
• 100g of anchovy fillets
• 50g of capers
• 1 pinch of black pepper, ground
• 3 tbsp of olive oil
• 4 medium aubergines, large dice
• 1 onion, finely diced
• 3 garlic cloves, finely chopped
• 1 tsp ground cumin
• 4 vine tomatoes, blanched, skinned, deseeded and chopped
• 1 canned plum tomato
• 1 dollop of natural yoghurt
• 1/2 bunch of flat-leaf parsley, chopped
• 2 tbsp of golden raisins
• 200ml of natural yoghurt
• 2 tbsp of fresh mint leaves, chopped
• 1 tsp lemon juice
• 500g of baby spinach leaves, washed
• salt