Ingredients
- 2 lamb backs
- 8 shallots of onion, cut in half
- 1 tbsp olive oil, plus extra to pour
- 2 tbsp capers salted, rinsed, drained
- 4 sprigs of rosemary, leaves only
- 1/2 cup tea with parsley leaves
- 1/2 cup tea mint leaves
- 8 garlic cloves
- 2 tablespoons olive oil soup
- Grate and juice of 1 lemon
- 100 gr. chopped peanuts
Implementation
step 1
For the crust: Place the capers, herbs, garlic, 2 tablespoons olive oil, zest and lemon juice and a generous amount of freshly ground black pepper in a food processor and beat for 1 minute. Add the peanuts and process until homogeneous. Set aside.
step 2
Heat one tablespoon of olive oil in a pan over medium heat. Season the lamb with salt and pepper and then in 2 portions, sauté, turning, for 1 minute on each side or until golden brown. Let it rest for 15 minutes and then spread the crust on each lamb back.
step 3
Preheat the oven to 200 degrees.
step 4
Place the shallots in a pan, drizzle with oil and place the lamb on top. Bake for 35 minutes for medium-rare or until the meat is cooked to your liking. Let it rest for 10 minutes.
step 5
Chop the lamb and serve with the onion shallots.