Lamb loin stuffed with kidney, liver and an olive sauce

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt


  • 100g/3½oz black olive tapenade
  • 1 lamb’s kidney, cleaned and diced
  • 55g/2oz lamb’s liver, cleaned and diced
  • 1 tsp chopped fresh tarragon
  • 6 slices (about 55g/2oz) Bayonne ham
  • 1 whole lamb loin (about 500g/1lb 2oz), boned and trimmed but belly still attached
  • 2 pieces (about 55g/2oz) caul fat
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

To serve

  • 2 tbsp olive oil
  • 50g/1¾oz unsalted butter
  • 200g/7oz rainbow chard
  • 400ml/14fl oz lamb jus or gravy
  • 10 green olives, stoned, ends removed and finely sliced, to garnish
  • 1 tbsp chopped fresh tarragon, to garnish
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