Name: Pan-fried prawns with Italian herb pesto and rosmarino
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil 2 T,butter 1 t,deveined prawns 420 g,rosmarino, cooked al dente, for serving 250 g,For the pesto, pound together: ,basil, Italian parsley and oregano 30 g,garlic, crushed 1clove ,macadamias, roasted 1/2cup,Drunken pecorino, grated 1/3cup,Sea salt and freshly ground black pepper to taste ,olive oil 1 - 2T

Mediterranean

Mediterranean crepe stack

50 minutes

Wrapped double-cut mediterranean lamb chops

Serves 6

Difficulty Easy

Ingredients

6 double-cut lamb loin chops
Salt and freshly ground black pepper
2 slices of proscuitto
4 anchovy fillets
8 capers
1 leek, washed and blanched and sliced into ribbons
1 round of goat’s milk feta cheese
2 vine leaves in brine, rinsed under running water
Olive oil

Method

Preheat the oven to 180°C.
Season the lamb with salt and black pepper. In a griddle pan, sear the chops for 5 – 10 minutes until golden brown and crispy.
Remove from heat and cool down. Cover two of the chops with the sliced proscuitto. Place the anchovy and capers onto the next two chops and wrap with leek ribbons.
Wrap the goat’s milk feta and the two remaining chops loosely in vine leaves. Place in an open casserole or baking tray and drizzle with a little olive oil. Bake for 5 – 10 minutes. Serve with pan juices drizzled over.

This is a test recipe

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