Català
4 PAX - Time 60min
Utensils: Sauté, oven, tray and knife
INGREDIENTS
ELABORATION
Score the surface of the fatty part of the loin to create rhombus shapes, as with the magret.
Brush the loin with the PONS Family Selection Arbequina EVOO. and salt and pepper.
In a pan on low heat, score the fatty part of the loin until it dissolves and takes on a lovely golden colour. This process may take 6-8 minutes depending on the thickness of the meat.
Turn the meat over and continue to sauté for 4 more minutes on low heat.
Once the meat has browned, let sit for 8 minutes on a tray and set aside until warming in the oven before serving.
While the lamb is sitting, cut the Kalamata olives in half and make the couscous.
Put the couscous in a pan, drizzle it with PONS Family Selection Arbequina EVOO. and salt and pepper.
Add the orange peel, black olives, rosemary and cinnamon. Stir the couscous.
Pour the boiling chicken broth onto the couscous (spreading evenly).
Cover the pan with plastic wrap and let sit for 5 minutes while the couscous absorbs the broth.
After 5 minutes, stir the couscous with two spoons and cover again with plastic wrap to sit for 5 more minutes. After 5 minutes, stir again.
Put the lamb loin in the oven, preheated to 180 °C, for 5 minutes. If a thermometer is available, the central temperature of the loin may be measured, which, when ready, should reach 65 °C.
Put the couscous in the centre of the serving platter.
Place lamb loin cuts on top.
Drizzle with Pons EVOO Infused with Rosemary.
A few drops of Nonno Balsamic Vinegar. over the lamb are fantastic on this dish.
To cook the loin to the diner’s taste, the following temperatures should be noted:
- Rare: 55 °C
- Medium-rare: 59 °C
- Medium: 62 °C
Ingredients
Directions
Score the surface of the fatty part of the loin to create rhombus shapes, as with the magret.
Brush the loin with the PONS Family Selection Arbequina EVOO. and salt and pepper.
In a pan on low heat, score the fatty part of the loin until it dissolves and takes on a lovely golden colour. This process may take 6-8 minutes depending on the thickness of the meat.
Turn the meat over and continue to sauté for 4 more minutes on low heat.
Once the meat has browned, let sit for 8 minutes on a tray and set aside until warming in the oven before serving.
While the lamb is sitting, cut the Kalamata olives in half and make the couscous.
Put the couscous in a pan, drizzle it with PONS Family Selection Arbequina EVOO. and salt and pepper.
Add the orange peel, black olives, rosemary and cinnamon. Stir the couscous.
Pour the boiling chicken broth onto the couscous (spreading evenly).
Cover the pan with plastic wrap and let sit for 5 minutes while the couscous absorbs the broth.
After 5 minutes, stir the couscous with two spoons and cover again with plastic wrap to sit for 5 more minutes. After 5 minutes, stir again.
Put the lamb loin in the oven, preheated to 180 °C, for 5 minutes. If a thermometer is available, the central temperature of the loin may be measured, which, when ready, should reach 65 °C.
Put the couscous in the centre of the serving platter.
Place lamb loin cuts on top.
Drizzle with Pons EVOO Infused with Rosemary.
A few drops of Nonno Balsamic Vinegar. over the lamb are fantastic on this dish.
To cook the loin to the diner’s taste, the following temperatures should be noted:
- Rare: 55 °C
- Medium-rare: 59 °C
- Medium: 62 °C