FB SHARE RECIPE CONTEST WK 3

January 18, 2018

Win Eagle Vale Olives Voucher to spend! 
Share your recipe on our FB Page

To qualify, your recipe must include Olive Oil and/ or Olives as part of its ingredient.
The post with the most number of likes will stand to receive a $30 spending voucher from Eagle Vale Olives

* your post is subject to approval by page admin, to ensure cleanliness and integrity of our page *
* contest starts from 05.01.18 and ends on 05.02.18 (both dates inclusive) *

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Here's our recipe for Week 3, one of our fav from Chef Matt Moran

Be sure to try this delightful recipe and share with your family & friends!

recipe / photo credits : Matt Moran / Jeremy Simons

Baked Lamb Chops, Capsicum, Tomato, Olives and Mint Oil

Prep Time: 10 mins

Cooking Time: 20 mins

Serves:  4

Ingredients

2 tbs olive oil, plus extra to drizzle

8 lamb chops

1 red onion, cut into 8 wedges

1 red capsicum, cut into 8 strips

1 yellow capsicum, cut into 8 strips

2 garlic cloves, thinly sliced

2 rosemary sprigs, leaves picked, chopped

2 tbs sherry vinegar (or red wine vinegar)

1 tsp sugar

200g cherry truss tomatoes

½ cup (60g) pitted green olives

Mint oil

1 bunch mint, leaves picked, plus extra to serve

2 tbs capers

Finely grated zest of 1 lemon

1 garlic clove, chopped

125ml extra virgin olive oil

Method

1. For the mint oil, place all ingredients into a tall jug, season, and blitz with a stick blender until smooth. Set aside.
2. Preheat oven to 200°C. Heat 1 tbs oil in an ovenproof frypan over high heat. Season lamb chops and cook 2 minutes per side or until browned. Remove chops and set aside.
3. Wipe out pan, then heat remaining 1 tbs oil over medium heat. Add onion, capsicum, garlic and rosemary. Cook for 2-3 minutes, stirring regularly. Season. Add sherry vinegar and sugar, and cook for a further 1 minute or until sugar is dissolved.
4. Return lamb chops and nestle among the vegetables. Top with tomatoes and olives, and drizzle with oil. Bake 8-10 minutes until tomatoes are soft.
5. To serve, drizzle with mint oil and scatter over extra mint leaves.