Spring Lamb with Orange, Fennel and Olives - Recipe by Bettina Jenkins Recipe | NZGFG

Ingredients

• 1 kg grass-fed lamb backstrap
• 60mL extra virgin olive oil
• 1 tsp dried oregano
• 2 tsp chopped rosemary
• 2 cloves garlic, crushed
• Salt
• freshly ground pepper
• 2 blood oranges, peeled and segmented
• 1 orange, peeled and segmented
• 2 fennel bulbs, trimmed and thinly sliced
• 1/2 cup dehydrated black olives
• 1 red onion, thinly sliced
• 2 Tbs extra virgin olive oil
• Salt and ground white pepper to taste
• Mint leaves for garnish