serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) olive oil
- 1 red capsicum, cut into fine strips
- 1 yellow capsicum, cut into fine strips
- 100 g baby spinach leaves
- salt and freshly ground black pepper
- 1 garlic clove, finely chopped
- 8 green olives, pitted
- 8 black olives, pitted
- 2 x 10 cm-long pieces deboned loin of lamb, trimmed
- ½ tbsp cracked pepper
- 3 sprigs thyme, finely cut, plus extra sprigs to garnish
Resting time 5 minutes
Instructions
Heat half the oil in a saucepan over medium-high heat. Add the capsicum and cook for 2-3 minutes or until soft. Add the spinach and cook for 1 minute or until wilted. Season with salt and pepper, then add the garlic. Stir in the olives, then remove from heat. Set aside to cool.
Using a sharp knife with a long, thin blade, make a small incision in the centre of each lamb loin to form a pocket.
Fill each pocket with a little of the vegetable mixture. Season the lamb with the remaining oil, salt, cracked pepper and thyme.
Preheat a char-grill or barbecue until hot. Cook lamb for about 3-4 minutes each side, until cooked to your liking. Transfer to a plate and allow to rest for 5 minutes.
Slice each loin into three pieces. Garnish with extra thyme and serve with the remaining vegetables.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
In-video photography by Peter Warren.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
