This Centerloin of Connemara Lamb is topped with a black olive crust and red and yellow bell pepper coulis. It is one of many modern Irish dishes served at Glenlo Abbey’s Pullman Restaurant in Bushypark, Galway.
Marinade the loins of lamb for at least 24 hours in a mixture of olive oil, chopped garlic and fresh herbs.
Prepare the bell pepper coulis. Heat the oil and saute garlic and onion until translucent, without browning. Add peppers and saute until tender. Deglaze pan with white wine. Add chicken stock and bring to a simmer; cook for 15 minutes. Season with salt and pepper. Puree in a blender and strain through a china cap. Adjust consistency and seasonings and hold for service.
To prepare the potato gratin, peel and slice the potatoes (approximately 1/2 cm). Crush the garlic and bring to a boil with the cream. Season with salt and pepper. Place sliced potatoes in a baking dish with cream sauce and bake in a moderately hot oven (about 400 F) for 50 minutes.
To prepare the olive crust, place the olives, anchovies, garlic and pine nuts in a blender and puree (not too fine). Season if needed.
Season the loin of lamb with salt and pepper and sear in a hot pan with olive oil. Place some olive paste on top of each loin and roast in the oven for about 10 minutes (for medium/rare).
Place a spoonful of pepper coulis in the center of the plate. Place the lamb on top, followed by the gratin potatoes and a garnish.