Spring Lamb with Orange Fennel and Olives Recipe by Bettina Jenkins
Ingredients
- 1 kg grass-fed lamb backstrap
- 60mL extra virgin olive oil
- 1 tsp dried oregano
- 2 tsp chopped rosemary
- 2 cloves garlic, crushed
- Salt and freshly ground pepper
- Orange, fennel and olive salad:
- 2 blood oranges, peeled and segmented
- 1 orange, peeled and segmented
- 2 fennel bulbs, trimmed and thinly sliced
- 1/2 cup dehydrated black olives
- 1 red onion, thinly sliced
- 2 Tbs extra virgin olive oil
- Salt and ground white pepper to taste
- Mint leaves for garnish
Instructions
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