Olives101.com

Recipe by Gary Mehigan,
Photography by Louise Lister,

Ingredients (serves 4)
* 1/4 cup olive oil
* 4 lamb backstraps
* 2 garlic cloves, finely chopped
* 2 lemons, rind finely grated
* 1 cup pitted kalamata olives, roughly chopped
* 1/2 cup flat-leaf parsley leaves, finely chopped

Method

1. Preheat oven to 120°C. Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a baking tray. Place in oven to keep warm while you cook remaining lamb.
2. Reduce heat to medium. Add remaining oil to pan and heat until hot. Add garlic and cook, stirring, for 1 minute or until soft. Stir in lemon rind, olives and parsley. Cook, stirring, for 3 to 4 minutes or until heated through. Season with salt and pepper.
3. Thinly slice lamb and arrange on plates. Serve with garlic and olive sauce.

Tips & Chef’s suggestion:
Peppery rocket and roasted kipfler potatoes are the perfect partners for pan-fried lamb.

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