Roast lamb à la Lilli

Ingredients for 4 servings:

• 700 g lamb loin(s)
• 150 g black olives, pitted
• ½ lemon(s) (salt)
• 1 bunch of oregano
• 2 cups meat broth
• 3 chili peppers (jalapeno)
• 1 tbsp flour
• 6 tbsp olive oil
• pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with salted lemons and olives

Cut half a salted lemon into small cubes. Remove any fat and tendons from the lamb loins. Cut each lamb loin into three pieces. Dust the floured lamb with olive oil and brown it all over. A cast iron pot is particularly suitable for this. Season the meat with pepper, add the finely chopped salted lemon, and pour in a cup of meat broth. Braise the meat over low heat for a good half hour. In the meantime, finely chop the olives and chop the chilies. If you don’t like the dish too spicy, remove the seeds from the chilies. After 30 minutes, add the finely chopped olives and chili to the lamb, sprinkle in half of the oregano leaves, add a cup of meat broth, and braise, covered, for 1.5 hours (on level 3, out of nine levels), until the meat is tender. Add three tablespoons of whole olives and season the sauce with pepper, salt, and lemon juice. Cut the meat into thin strips, pour the sauce over it and sprinkle with oregano.