Thyme-scented lamb with almond skordalia
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Category: Meat Typical recipe from: Australia Ready in: 60 minutes Servings: 4 people |  |
| 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. |