Ingredients Take 1 trimmed lamb loin Cracked black pepper and sea salt 1 pinch of chilli flakes About 6-8 chopped black olives 4-5finely chopped anchovy fillets A good pinch of thyme, rosemary and oregano (mixed together) 1 large glass of red wine 250ml Method Place all the ingredients into a large freezer bag and gently massage everything into the lamb. Allow to marinade for 20 minutes or so. Heat a pan with a little oil and sear the lamb for about 2 minutes on each side. Transfer into a pre heated oven fat side up at 190ºC/375ºF/ gas mark 5 for about10-12 minutes. Allow to rest for a further 5 minutes (resting the meat is very important as it allows it to relax) During the resting period put the pan back on the heat and reduce most of the wine (I always like a little for tasting purposes obviously). This in turn will start to resemble a thin sauce with all the meat juices. Slice the lamb into small medallions and arrange onto a plate, the sauce can then be dressed onto the lamb. Serve with a few warm new potatoes with lots of butter and fresh spinach turned into them. Fantastico!! Primitivo classico will give a soft yet spicy red wine to compliment the gorgeous tender lamb with the spinach.