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Lamb Olives

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  Lamb 675 Gram, cut in thin slices
  Anchovies 80 Gram
  Capers 30 Milliliter
  Red pimento 60 Milliliter
  Flour 250 Milliliter
  Cornstarch 160 Milliliter
  Baking powder 5 Milliliter
  Egg 1
  Olive oil 30 Milliliter
  Lemon juice 15 Milliliter
  Ice water 375 Milliliter
  Safflower oil 750 Milliliter

Pound the lamb to very thin.
In a food processor puree the anchovies, capers and pimento, place a little puree in the centre of each lamb slice.
Wrap the meat around, shape in a olive shape.
Refrigerate 1 hour.
Sift the flour, cornstarch and baking powder together.
Mix the egg, olive oil, lemon juice and water together.
Whisk into the flour to form a thin batter.
Heat the safflower oil to 375°F (190°C).
Dip the lamb into the batter and fry in the oil until golden brown.
Serve very hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.5 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2425 Calories from Fat 1219

% Daily Value*

Total Fat 142 g219%

Saturated Fat 27.1 g135.5%

Trans Fat 0 g

Cholesterol 235 mg78.3%

Sodium 417.2 mg17.4%

Total Carbohydrates 201 g66.9%

Dietary Fiber 3.1 g12.5%

Sugars 1 g

Protein 99 g197.1%

Vitamin A 15% Vitamin C 32.7%

Calcium 44.5% Iron 122.6%

*Based on a 2000 Calorie diet

Lamb Olives Recipe