Préparation

Preheat oven to 220°C/200°C fan-forced.
Combine potato, capsicum, oil and thyme in large shallow baking dish. Roast, covered, 20 minutes. Uncover; roast 15 minutes.
Meanwhile, cook lamb in heated oiled frying pan. Cover; stand 5 minutes then slice thickly.
To make almond skordalia, combine ingredients in small bowl.
Serve sliced lamb with potato, capsicum and skordalia.

Ingrédients

  • 700g desiree potatoes, cut into 2cm pieces
  • 2 medium red capsicums (400g), chopped coarsely
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme leaves
  • 2 x 400g lamb backstraps
  • Almond skordalia
  • 2/3 cup (80g) almond meal
  • ½ cup (35g) stale breadcrumbs
  • 2 cloves garlic, crushed
  • 2 tablespoons lemon juice
  • 2/3 cup (160ml) olive oil