Recipe for Loin of Lamb and Mediterranean Vegetables 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 x 150 g Small Loin of Lamb, (boned and trimmed)
2 x Red Pepper, (peeled and sliced)
2 x Yellow Pepper, (peeled and sliced)
2 x Shallot, (peeled and sliced)
2 x Courgette, (peeled and sliced)
1 x Aubergine, (peeled and sliced)
2 tbl Tomato Puree
1 jar Greek Black Olive Tapenade
25 gm Chopped Basil and Rosemary
1 tsp Garlic Puree
50 ml Olive Oil
25 gm Butter
Fondant Potatoes
Instructions:
Instructions: 1. Fry the peppers, shallot, courgette, aubergine and garlic in the olive oil separately until soft.

2. Add the basil and half of the tomato puree. Season.

3. Place the mixture in a metal ring, patting it down so it will hold together when the ring is removed.

4. Fry the Lamb in olive oil until brown. Add a clove of garlic and some thyme.

5. Roast in a hot oven for 8 minutes. Allow to rest in a pan for a further 3 - 4 minutes.

6. Add half a tablespoon of water to the frying pan along with the tapenade, tomato puree and the chopped rosemary.

7. Plaice tian on plate (remove rign). Slice the lamb in 1/2 lengthways and place on plate. Thicken juice with butter, season. Serve with minted new potatoes.

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