1 red onion
Handful pitted green olives
6 garlic cloves
10 new potatoes
Splash olive oil
Salt to season
Sundried tomato pesto
1 lamb loin
Add splash olive oil to very hot frying pan. Add the new potatoes whole and cook for around 10 minutes or until soft. Peel, quarter and slice the red onion keeping each quarter intact and add to the pan. Add the garlic cloves, skin on, whole along with the green olives, pinch thyme. Slice the roasted skinless red pepper and add also. Leave on heat until all ingredients are cooked.
Trim the fat from the loin and take out the tendon. Cut in to 2 equal pieces. Season with salt and drizzle olive oil on top. Place in the hot pan fat side down first and cook for around 5 minutes on each side (this could be done in the oven for 10 minutes). Take out of the pan and place on the board to rest whilst you prepare to serve.
Return the veg to the heat for a couple of minutes and then remove. Spoon the sundried tomato pesto around the plate. Plate the panfried vegetables on top.
Then calve the lamb diagonally and place 3 tender pieces on top of the vegetables.