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Pan Fried Loin of Lamb with tomato, kalamata black olives, fetta & lemon

by Cheong Liew – prepared with fresh market ingredients, Feb 2020


2 loin of lamb, Remove top flab off the loin and trim off excess fat

3 slightly under ripe tomato, diced.

½ cup pitted Kalamata black olives

150gms. Fetta cheese, cut into cm cube

1 tablespoon chopped lemon

1 tablespoon chopped parsley

60ml. White wine

2 clove chopped garlic

80gm shishito peppers

2tablespoon chopped red skin shallots

1 brown onion slices

Dried Greek oregano

30gm. Pinenuts

20gm. Butter cube

50ml extra-virgin olive oil

Marinades for lamb:


Black Pepper

2tablespoon Lea and Pearing Worcestershire sauces

2tablespoon olive oil

1 clove chopped garlic

20 ml. dry white wine


Sliced marinade lamb into ½cm. Slices at an angle with a little fat left on the meat

In a large frying pan heat some olive oil until smoke seal the lamb slices lightly brown on both sides.

Add chopped shallots, onions sauté until soft

Add chopped garlic, lemon, pitted olives, shishito peppers and white wines

Turn the loin of lamb over add diced tomatoes, fetta cheese, butter cube, pine-nuts, and cooked in oven or grill for 8-10 minutes.

Remove from heat sprinkled with chopped parsley and crush dried Greek oregano on top before serving.

Download printable version here.

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