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Saturday, October 3, 2015

italian stuffed lamb loin with olive relish

Ingredients

  • Servings: 8
  • 3 pounds boneless lamb loin
  • 1 cup italian salad dressing
  • 1 (10 ounce) can large, pitted black olives, drained and chopped
  • 1 (8 ounce) jar spanish olives, drained and chopped
  • 4 cloves garlic
  • 1/4 onion, chopped
  • 10 pepperoncini peppers, drained and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • cracked black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 4 hrs 15 mins

  • place lamb in a shallow dish and coat with italian dressing. cover and refrigerate for two hours.
  • for the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. cover and refrigerate until ready to use.
  • when lamb has finished marinating, preheat oven to 300 degrees f (150 degrees c).
  • slice the lamb loin down the center lengthwise, cutting about 3/4 of the way through to the other side. stuff full with the olive relish. cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees f (63 degrees c).

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