Recipe for Lamb Akamas with New Potatoes 
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Yield:
1 servings
Ingredients:
Amount Ingredient
550 gm Lamb fillet, (1lb 4oz)
2 tbl Olive oil
----------------- FOR THE CRUST ----------------
250 gm White bread, sliced (9oz)
85 gm Walnuts, (3oz)
60 gm Shelled pistachio nuts, (2oz)
175 gm Tomatoes, skinned, seeded and chopped (6oz)
60 gm Black olives, finely choppped (2oz)
85 gm Pine nuts, (3oz)
40 gm Flaked almonds, (1 1/2oz)
100 gm Honey, (3 1/2oz)
1 tsp Dried marjoram
1 tsp Dried oregano
1 tsp Dried lavender
1 tsp Fresh basil, chopped
1 tsp Fresh thyme, chopped
4 x Cloves garlic, crushed
Instructions:
Instructions: Pre-heat the oven to 200 C/400 F/gas mark 6

Heat a large frying pan until hot, then add 2 tbsp olive oil and the seasoned lamb fillets. Fry for 1 minute on each side until browned. Remove from the pan and allow to cool. Pat the lamb fillets dry with kitchen towel.

Place all the ingredients for the crust, except the tomatoes, black olives and honey, into a food processor and blend until fine breadcrumbs are formed. Place into a medium bowl, add the remaining ingredients and mix to form a stiff paste.

Divide the crust equally between the fillets and press on to coat one side totally. Place in the oven for 5-8 minutes depending on how pink you like your lamb. Allow to rest for a few minutes before serving, sliced thickly, with roasted new potatoes.

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