https://westgold.com/
Recipe
Difficulty
Medium
Prep time
30 minutes
Cook time
1 hour
Serves
3-4
Ingredients:
3-4 lamb backstraps
1T olive oil
Salt and pepper
Sauce:
2T Westgold butter
2 garlic cloves, crushed
½ onion, finely chopped
1c red wine
400gm tin chopped tomatoes
1t sugar
2t fresh oregano (1t dried)
1/3c whole black olives
1 small jar artichoke hearts, drained
100gm feta
Fresh oregano to sprinkle
Method:
To make the sauce:
Melt butter in a saucepan and saute the onions and garlic until softened. Add the red wine, tomatoes, sugar and oregano.
Cover and gently simmer for 1 hour until reduced and thickened.
Remove from the heat and add the olives and season. Cover and keep warm.
To cook the lamb:
Add the oil to a hot frypan, season the lamb both sides and cook for 3-4 minutes each side for medium-rare. Remove from the pan and rest for 10 minutes.
When ready to serve, spoon the sauce into your serving dish.
Slice the lamb into thick slices against the grain and place on top of sauce.
Add the artichokes and sprinkle over the feta and fresh oregano.
Serve with Westgold Herb Butter Baked Sweet Potato Fries and Tzatziki.
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