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Tapenade roasted lamb with lentils and olive salad

Bart Beek, Serves 2


The Lentils

1 cup Mount Zero French style fine green lentils

3 cups water

Mount Zero Pink Lake salt to taste

Olive salad

2 cups mixed baby tomatoes some halved and some left whole

½ cup Mount zero kalamata olives (remove pits)

2 sprigs thyme

60ml Mount Zero Frantoio extra virgin olive oil

50g crumbled feta

The lamb

50g Mount Zero black olive tapenade

1 lamb loin, fat and sinew removed.

3 slices prosciutto

30ml Mount Zero Frantoio extra virgin olive oil plus extra for the plate


Rinse one cup of lentils in cold water, drain and place into a saucepan. Top with 3 cups of water, bring to a boil, then turn to a simmer. Cook for 20 minutes or until tender and still holding its shape. Drain, season with salt and pepper and hold warm until required.

For the olive salad, place the tomatoes and olives onto a baking tray. Add the thyme sprigs and olive oil and place into a 175°C oven for 10 minutes. Remove and set aside to cool, then fold in the feta.

Brush the lamb loin all over with the tapenade, place onto the prosciutto slices and carefully roll up. Place the olive oil into a heated frypan and grill quickly until crisp. Transfer to a 175°C oven for 5 minutes. Remove and rest for 10 minutes.

Place some of the olive salad onto a warm plate. Spoon some lentils near the olive salad and top with three pieces of lamb. Finish with a splash of olive oil and salt.

Bart Beek / Essence BBQ Lab

Recipe Ingredients from the Mount Zero Range