Thyme-scented lamb with almond skordalia

Category: Meat
Typical recipe from: Australia
Ready in: 60 minutes
Servings: 4 people
Thyme-scented lamb with almond skordalia
Ingredients:
700g desiree potatoes, cut into 2cm pieces
2 medium red capsicums (400g), chopped coarsely
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
2 x 400g lamb backstraps
Almond skordalia
2/3 cup (80g) almond meal
½ cup (35g) stale breadcrumbs
2 cloves garlic, crushed
2 tablespoons lemon juice
2/3 cup (160ml) olive oil 		Directions:
Preheat oven to 220°C/200°C fan-forced.
Combine potato, capsicum, oil and thyme in large shallow baking dish. Roast, covered, 20 minutes. Uncover; roast 15 minutes.
Meanwhile, cook lamb in heated oiled frying pan. Cover; stand 5 minutes then slice thickly.
To make almond skordalia, combine ingredients in small bowl.
Serve sliced lamb with potato, capsicum and skordalia.


Back to the home page

Online recipe guide - food from all over the world
www.onlinerecipeguide.com - www.onlinereceptenboek.nl - www.guiaderecetas.es


Statistics