Remove the loin from the rack and seal well from all sides, continue cooking until medium to rare than place on a baking tray. Chop the fig and dilute in veg stock until a jam and spread it on the wrap. Put the lamb in the middle of the wrap and and roll it, trim the ends and grill in the oven until lightly browned. Cut the potatoes in wedges blanch than toss in olive oil seasoning and grill. Cut the onions and peppers in cubes, sauté in butter and olive oil, add chopped garlic, thyme than toss in the quartered cherry tomatoes. Pour in the tomato puree and bind the caponata with it.
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