Pan Fried Lamb Backstraps With Roasted Potatoes And

Name: Pan Fried Lamb Backstraps With Roasted Potatoes And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetables; 4 tablespoons extra virgin olive oil; 2 garlic cloves, sliced; 5 medium floury potatoes, peeled and cut into chunks; 8 medium tomatoes, cored; 3 red onions, sliced; 1 cup black olives; salt & freshly ground black pepper; lamb; 1/4 cup extra virgin olive oil; 1/2 teaspoon cracked black pepper; 1/2 cup fresh oregano leaves; 4 garlic cloves, chopped; 4 sirloin lamb chops, all fat and sinew removed; 4 tablespoons white wine; 1/2 cup beef stock; 1 tablespoon butter

Servings: persons

vegetables
4 tablespoons extra virgin olive oil
2 garlic cloves, sliced
5 medium floury potatoes, peeled and cut into chunks
8 medium tomatoes, cored
3 red onions, sliced
1 cup black olives
salt & freshly ground black pepper
lamb
1/4 cup extra virgin olive oil
1/2 teaspoon cracked black pepper
1/2 cup fresh oregano leaves
4 garlic cloves, chopped
4 sirloin lamb chops, all fat and sinew removed
4 tablespoons white wine
1/2 cup beef stock
1 tablespoon butter

1
Vegetables:
2
Preheat the oven to 200u00b0C
3
Put everything into a roasting dish just big enough to hold it. Season with salt and pepper and mix everything well so that it is all coated with oil.
4
Put into the oven and roast until the potatoes are tender and the tomatoes have collapsed, about 45 minutes. Keep warm.
5
Lamb:
6
Put the oil, pepper, oregano and garlic into a blender or food processor and puree until smooth.
7
Pour the mixture over the lamb and mix well so the lamb is well coated.
8
Heat a frying pan until very hot and add the lamb.
9
Pan-fry for about 4 minutes on each side until the lamb is medium.
10
Remove from the pan and rest while you make the sauce.
11
Pour any fat from the pan, put it over high heat and add the wine.
12
Let it bubble then add the stock. Bring to the boil, scraping up the caramelised juices from the pan with a wooden spoon, and reduce until it is becoming syrupy. Stir in the butter.
13
Slice each lamb shortloin into 4 pieces and serve it on top of the vegetables with the sauce poured over.

1025

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: vegetables, 4 tablespoons extra virgin olive oil, 2 garlic cloves, sliced, 5 medium floury potatoes, peeled and cut into chunks, and more.

Yes, Pan Fried Lamb Backstraps With Roasted Potatoes And Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Fried Lamb Backstraps With Roasted Potatoes And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions