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Thyme-scented Lamb with Almond Skordalia
Thyme-scented Lamb with Almond Skordalia is a traditional Australian recipe for a classic dish of fried lamb backstraps served with roasted vegetables and an almond skordalia sauce. The full recipe is presented here and I hope you enjoy this classic Australian version of: Thyme-scented Lamb with Almond Skordalia.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesLamb RecipesBread RecipesVegetable RecipesAustralia Recipes
This is a classic modern Australian fusion dish, originating from the Greek community of Australia.
Ingredients:
700g desiree potatoes, cut into 2cm cubes
2 medium red bell peppers, coarsely chopped
1 tbsp olive oil
2 tsp fresh thyme leaves
2 x 400g lamb backstraps
For the Almond Skordalia:
80g ground almonds
35g stale breadcrumbs
2 garlic cloves, crushed
2 tbsp lemon juice
160ml olive oil
Method:
Combine the potatoes, bell peppers, oil and thyme in a large, shallow, roasting tin. Place in an oven pre-heated to 200°C and roast for 15 minutes.
In the meantime, heat the oil in a frying pan, add the lamb and fry until nicely browned all over (about 10 minutes). Cover the pan and take off the heat then set aside to rest for 5 minutes. After this time slice the lamb thickly.
For the skordalia, simply combine all the ingredients in a small bowl.
To serve, arrange the potato and bell mixture on a plate. Arrange the sliced lamb on top. Spoon over the skordalia and serve.
