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Ingredients
4 Lamb backstraps
1 Spanish onion, finely chopped
2 cloves of garlic
200g finely diced
1 cup of chopped parsley
¼ cup of chopped sage
50g butter
Splash of olive oil
3 roasted red capsicums
300g focaccia dough (see episode??)
1 egg for egg wash
Method
In a hot fry pan add the butter and olive oil when starting to foam toss in the mushrooms, onions, garlic, parsley and sage and stir fry until just softened, remove from the pan and allow to cool.
In the same fry pan just seal the lamb.
Roll out the foccacia dough, lay down the roast capsicum, spread some mushroom mix then lay down 2 sealed backstraps. Top with more mushroom mix, and another piece of capsicum.
Then fold over the dough and seal around the edges, brush with eggwash and using scissors snip around the surface to form “spikes.”
Bake at 200oC for 15 minutes and serve.
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