Stage 15 – Tallard/Nîmes: The lamb from the north of Provence, around the beautiful town of Sisteron, is known for being very flavoursome. It is superb served with provençale vegetables, like in this recipe here.






Skill level

Average: 3.9 (9 votes)


  • 60 ml (¼ cup) olive oil
  • 1 red capsicum, cut into fine strips
  • 1 yellow capsicum, cut into fine strips
  • 100 g baby spinach leaves
  • salt and freshly ground black pepper
  • 1 garlic clove, finely chopped
  • 8 green olives, pitted
  • 8 black olives, pitted
  • 2 x 10 cm-long pieces deboned loin of lamb, trimmed
  • ½ tbsp cracked pepper
  • 3 sprigs thyme, finely cut, plus extra sprigs to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 5 minutes

Heat half the oil in a saucepan over medium-high heat. Add the capsicum and cook for 2-3 minutes or until soft. Add the spinach and cook for 1 minute or until wilted. Season with salt and pepper, then add the garlic. Stir in the olives, then remove from heat. Set aside to cool.

Using a sharp knife with a long, thin blade, make a small incision in the centre of each lamb loin to form a pocket.

Fill each pocket with a little of the vegetable mixture. Season the lamb with the remaining oil, salt, cracked pepper and thyme.

Preheat a char-grill or barbecue until hot. Cook lamb for about 3-4 minutes each side, until cooked to your liking. Transfer to a plate and allow to rest for 5 minutes.

Slice each loin into three pieces. Garnish with extra thyme and serve with the remaining vegetables.


Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.

Props by Hayden Youlley Design.

In-video photography by Peter Warren.