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Grilled lamb loin with olive butter and cherry tomatoes
35 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 436
  • Fat about 28g
  • Carbohydrates about 2g
  • Protein about 40g
This is needed
This is needed for 4 people
Olive butter
  • 80 g butter, soft
  • 15 g pitted black olives (approx. 6 pieces), chopped
  • 1 garlic, pressed
  • 1 tbsp oregano leaves, finely chopped
  • 15 g pitted green olives (approx. 6 pieces), chopped
  • salt to taste
Charcoal/gas/electric grill
  • 4 lamb loins (approx. 180 g each)
  • 0.5 tsp salt
  • 1 tbsp olive oil
  • a little pepper
  • 250 g vine-ripened cherry tomatoes
  • a little sea salt
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And that's how it's done
And that's how it's done
Olive butter
Mix the butter with the garlic, olives and oregano, season with salt. Wrap the butter in clingfilm, shape into a roll, refrigerate for approx. 2 hrs.
Charcoal/gas/electric grill
Season the meat and brush with oil and grill over/on a very high heat (approx. 250 °C for approx. 2 mins. on each side. Place the vine-ripened cherry tomatoes in an oiled aluminium grill tray, place on the grill next to the meat, grill for 7 mins. Slice the olive butter and serve on top of the meat. Serve with the tomatoes, sprinkle with fleur de sel.