for 4 person

Olive butter

80 g	butter, soft
1	garlic, squeezed
15 g	pitted black olives (approx. 6 pieces), chopped
15 g	pitted green olives (approx. 6 pieces), chopped
1 tbsp	oregano leaves, finely chopped
	salt to taste

Charcoal/gas/electric grill

4	lamb loins (approx. 180 g each)
½ tsp	salt
a little	pepper
1 tbsp	olive oil
250 g	vine-ripened cherry tomatoes
a little	sea salt

How it's done

Olive butter

Mix the butter with the garlic, olives and oregano, season with salt. Wrap the butter in clingfilm, shape into a roll, refrigerate for approx. 2 hrs.

Charcoal/gas/electric grill

Season the meat and brush with oil and grill over/on a very high heat (approx. 250 °C for approx. 2 mins. on each side.

Place the vine-ripened cherry tomatoes in an oiled aluminium grill tray, place on the grill next to the meat, grill for 7 mins.

Slice the olive butter and serve on top of the meat. Serve with the tomatoes, sprinkle with fleur de sel.

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