Grilled lamb loin with olive butter and cherry tomatoes

Total time: 2hr 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 436 Kcal, 40g Protein, 2g Carbohydrates, 28g Fat


  • Olive butter
  • 80 g butter, soft
  • 15 g pitted black olives (approx. 6 pieces), chopped
  • 1 garlic, pressed
  • 1 tbsp oregano leaves, finely chopped
  • 15 g pitted green olives (approx. 6 pieces), chopped
  • salt to taste
  • Charcoal/gas/electric grill
  • 4 lamb loins (approx. 180 g each)
  • 0.5 tsp salt
  • 1 tbsp olive oil
  • a little pepper
  • 250 g vine-ripened cherry tomatoes
  • a little sea salt

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  • Olive butter

    Mix the butter with the garlic, olives and oregano, season with salt. Wrap the butter in clingfilm, shape into a roll, refrigerate for approx. 2 hrs.
  • Charcoal/gas/electric grill

    Season the meat and brush with oil and grill over/on a very high heat (approx. 250°C) for approx. 2 mins. on each side. Place the vine-ripened cherry tomatoes in an oiled aluminium grill tray, place on the grill next to the meat, grill for 7 mins. Slice the olive butter and serve on top of the meat. Serve with the tomatoes, sprinkle with fleur de sel.
  • Serve with:

    Grilled garlic or herb bread.

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