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Pan-Seared Lamb Loin with Green Olive Salad
Ingredients
  • 2 sprigs rosemary
  • 10 sprigs thyme
  • 6 sprigs oregano
  • ¼ cup (60ml) extra virgin olive oil
  • 2 cloves garlic, sliced
  • 4 (200g/7oz) lamb backstraps
  • Sea salt and cracked black pepper
  • 1 ½ cups (260g) green (Sicilian) olives, pitted and chopped
  • 1 Lebanese (Persian) cucumber (130g), chopped
  • ¼ cup mint leaves
  • 1 tablespoon white balsamic vinegar
  • 100g fresh goat cheese, to serve
Steps
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