Low Gi: Olive Crusted Lamb

Ingredients

• 4 lamb chops
• Teaspoon of mustard
• 4 tablespoons olive oil
• 3 shallots, finely chopped
• 2 teaspoons chopped fresh or 1 teaspoon of dried rosemary
• Jar of black olives without stones and finely chopped

Method

• Heat 3 tablespoons of oil in heavy large pan over medium-high heat
• Add shallots and rosemary; sauté until soft, about 3 minutes.
• Add olives and stir until moist clumps, and then cool
• Preheat oven to a hot oven (how hot an oven – 200C?!!)
• Heat remaining 1 tablespoon oil in heavy large pan over high heat
• Working in batches, add lamb chops and sear until brown, about 6 minutes
• Transfer to large rimmed baking sheet, seared side up. Spread 1½ teaspoons mustard over each
• Press crumb topping into mustard. Roast lamb to desired doneness, about 25 minutes for medium
• When ready remove lamb and put to one side
• Add to the remaining fat in the oven pan a glass of red wine and heat over the stove stirring in all the bits left from the lamb and crumb topping.