Awesome Dudes Awesome Chilli Infused Lamb Backstrap with Pan Fried Potatoes
May 5th 2008 11:57
Guess what? That’s right... I’m still awesome.
When I was getting lunch today at least seven people told me I was awesome. I just bitch slapped them and sent them on their way.
Alright Lamb Backstrap people, it's super cool.
What you need-
2x lamb backstrap/loin 200-250gm
4 medium potatoes
4 cloves of garlic
Table spoon of butter
Dried rosemary
Chilli infused olive oil and some extra virgin olive oil
Salt n pepper
The chilli infused olive oil came from Greendale Grove, an olive grove just out of Shepparton.
What you do-
Get your two pieces of lamb and put them in a bowl, cut or crush two cloves of garlic and throw it in. Shake up your chilli infused olive oil and slosh some on the lamb, season with salt n pepper and refrigerate for half an hour turning every ten minutes.
Get your potatoes and slice them into one cm round disc type things cover with water and microwave on high for eight minutes. Drain them and then throw them in a smoking hot pan with some olive oil and fry them until they’re crispy, just before they’re done throw in some garlic and some butter and some rosemary and some salt n pepper. ( Don't put the garlic in too early it might burn.. like mine)
Alright in another smoking hot pan or griddle you should have your lamb sizzling away, three minutes on each side then rest for five or so.
Serve with some veggies or something.
Greendale Grove
7230 Goulburn Valley Hwy
Shepparton 3631
Victoria, Australia
Tel:03 5823 2785
Quality Olive Oil and a nice restaurant too.
Fun fact No47- If I were strong enough I could lift up a truck.
Nomad (Awesome Dude)
When I was getting lunch today at least seven people told me I was awesome. I just bitch slapped them and sent them on their way.
Alright Lamb Backstrap people, it's super cool.
What you need-
2x lamb backstrap/loin 200-250gm
4 medium potatoes
4 cloves of garlic
Table spoon of butter
Dried rosemary
Chilli infused olive oil and some extra virgin olive oil
Salt n pepper
The chilli infused olive oil came from Greendale Grove, an olive grove just out of Shepparton.
What you do-
Get your two pieces of lamb and put them in a bowl, cut or crush two cloves of garlic and throw it in. Shake up your chilli infused olive oil and slosh some on the lamb, season with salt n pepper and refrigerate for half an hour turning every ten minutes.
Get your potatoes and slice them into one cm round disc type things cover with water and microwave on high for eight minutes. Drain them and then throw them in a smoking hot pan with some olive oil and fry them until they’re crispy, just before they’re done throw in some garlic and some butter and some rosemary and some salt n pepper. ( Don't put the garlic in too early it might burn.. like mine)
Alright in another smoking hot pan or griddle you should have your lamb sizzling away, three minutes on each side then rest for five or so.
Serve with some veggies or something.
Chilli Infused Lamb Backstrap
7230 Goulburn Valley Hwy
Shepparton 3631
Victoria, Australia
Tel:03 5823 2785
Quality Olive Oil and a nice restaurant too.
Fun fact No47- If I were strong enough I could lift up a truck.
Nomad (Awesome Dude)
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