Rosemary lamb with caper feta paste and peppers. Photo / Babiche Martens
Rosemary lamb with caper feta paste and peppers. Photo / Babiche Martens
KEY POINTS:
Serves 4
4 red peppers
2 Tbs olive oil
Salt and freshly ground black pepper
2 x lamb loins with the flap attached
1 Tbs capers
100 gm feta
1 Tbs coriander, finely chopped
1 clove of garlic, crushed
String
1 Preheat the oven to 200C. Section the peppers following their natural lines, then removethe core and seeds.
2 Brush an oven dish generously with olive oil, lay the slices, season and drizzle over a little more olive oil then cook for 30 minutes, keep at room temperature.
3 Put a roasting tray in the oven. Lay the lamb out on a board. Finely chop the capers and mix with the crumbled feta, the coriander and the garlic to make a paste.
Spread the paste along the length of the loin then bring the flap up to contain the filling. Tie with string to contain the filling then rub all over with olive oil.
4 Bring the hot tray out of the oven, quickly add the lamb, return to the oven and cook for 25 minutes. Remove and let rest for 10 minutes before serving with the peppers.
