Food Pearls_Peninsula Larder

Simply Lamb & Pearls…..

Here is a quick Lamb dish, sure to impress 


Seared Lamb loin with Blackcurrant Flavour Pearls

And guaranteed to have you out chatting to your guests not slaving in the kitchen for hours. Flavour Pearls are an easy to use garnish for simply grilled foods…

What You Need

Seared Lamb Loin with Roast Garlic & Blackcurrant Flavour Pearls

To Do

Ask your butcher to denude your lamb (removing the silvery sinew) for you. (you could easily substitute the lamb loin for another type of meat…beef porterhouse, fillet or chicken breast, pork – whatever you enjoy to eat really!)

Preheat your oven to 180C. Separate the cloves of garlic from the bulb, keeping the skin on. Toss them in a little olive oil and salt and pepper and bake for around 15 minutes or until soft.

Next get your pan nice and hot and sear the lamb (season and oil before you cook) for a couple of minutes each side then set aside to rest and let the juices settle.

Put the garlic back into the oven with a few sprigs of thyme for a few minutes to warm through then slice your lamb. Tip: Slicing on an angle will help with your presentation, it makes it much easier to place on the plate neatly.

Serving Time

Plate up time……place your sliced lamb on the plate, top with a tumble of roast garlic and thyme then top with a generous scatter of Blackcurrant Flavour Pearls.

Balsamic Flavour Pearls  or our NEW Pepperberry & Cherry Flavour Pearls would also work beautifully.


Now make sure your wine is topped up and enjoy…..


Catch you again soon


Rodney & Fiona


I generally unwind by having dinner with close friends.

Nelson DeMille