Fillet of Lamb with Olive Taglierini

Preheat the oven to 180 °C. Salt and pepper the saddle of lamb. Sear all over in a pan in a little hot olive oil, place in the hot oven and add thyme sprigs and garlic clove. Roast at 180 °C for about 5 minutes. Then cover with aluminum foil and keep warm for another 5 minutes. Pour stock over the roasting residue and bring to the boil briefly. Strain through a sieve before serving. For the olive taglierini, first bring enough salted water to the boil in a large pot. Cook the taglierini until al dente. Cut the olives into slices. In a pan, heat the olive oil with the olives and olive paste. Lift the cooked pasta out of the cooking water, let it drain and then mix it with the olive sauce. Season to taste with salt and pepper. Arrange the taglierini on warmed plates. Slice the saddle of lamb, arrange on the pasta and cover with the sauce.

Preparation Tip:

RECOMMENDATION: fried melanzani and/or zucchini

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