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Green olive lamb with white bean puree
Green olive lamb with white bean puree
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Succulent lamb chops paired with flavorful roasted veggies, ready in only 30 minutes for a speedy and satisfying mid-week meal.
Ingredients:
  • 200g cherry truss tomatoes
  • 2 medium zucchini, cut into 6cm long wedges
  • Olive oil cooking spray
  • 36.40 gm extra virgin olive oil
  • 8 lamb loin chops, fat trimmed
  • 125.00 ml green olive tapenade (see Notes)
  • 2 x 420g cans cannellini beans, drained, rinsed
  • 1 garlic clove, quartered
  • 42.00 gm lemon juice
  • 80g baby rocket
  • 20.00 ml balsamic vinegar
  • Lemon zest, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line a baking tray with parchment paper.
  • Cut tomatoes into quarters while keeping the stems intact. Arrange tomatoes and zucchini on a baking tray. Drizzle with oil and sprinkle with salt and pepper. Bake for 12 to 15 minutes until vegetables are tender. Enjoy!
  • Heat 2 teaspoons of oil in a large frying pan. Sear the lamb, brushing with 1/3 cup of tapenade, for 3 minutes on each side for medium doneness or until cooked to your preference. Transfer to a plate, cover loosely with foil, and let it rest for 5 minutes.
  • Blend beans and garlic in a food processor until creamy. While the processor is running, drizzle in lemon juice, the last tablespoon of oil, and 1 tablespoon of cold water. Blend until well mixed.
  • Mix the rest of the tapenade with oil in a small bowl. Combine zucchini, arugula, and vinegar in a medium bowl, toss to combine. Serve the lamb on white bean puree with a spoonful of the tapenade dressing. Sprinkle with lemon zest and serve with tomatoes and salad.

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