Spanish Lamb

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 tablespoon mustard (20ml)
• 1 garlic clove, crushed
• 1 tablespoon baby capers, rinsed, drained
• 8 pimento stuffed olives, sliced
• 1 tablespoon flat leaf parsley, chopped
• 1 lemon, juice and zest of
• 1 1/2 tablespoons olive oil (30ml)
• pepper
• 2 tablespoons warm water (40ml)
• 350 g lamb fillets, trimmed

Recipe

• 1 preheat oven to 180°c.
• 2 to make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tablespoon olive oil, pepper to taste with 2 tablespoons warm water.
• 3 heat remaining oil in an oven proof pan over high heat and cook lamb, turning, for about 5 minutes until golden.
• 4 place pan in oven for 5 minutes until lamb is cooked through.
• 5 rest lamb for 5 minutes.
• 6 drizzle with the sauce and serve.