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Lamb Olives

food.master's picture
Ingredients
  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
Directions

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: 
Medium
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Lamb
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
3

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