Ingredients for 4:
1 loin of lamb (500 gr)
2 yellow capsicums
2 red capsicums
Fresh mint leaves
Viola Extra Virgin Olive Oil, Il Sincero
Fresh lavender flowers

Method:
For the lamb loin:
Brown the lamb on all sides in a pan with the Viola Extra Virgin Olive Oil, Il Sincero. Sprinkle with salt and place in a pre-heated oven, at 200°C for around 2 minutes. Remove, cover with aluminium foil and leave to sit for approx. 6 minutes in order to stabilise the juices.
For the capsicum cream:
Wash and cut one yellow and one red capsicum into 4 pieces, ensuring to remove the seeds and pith.
Place them in bags to be vacuum sealed, (keeping the colours separate) and making sure the pieces don’t overlap, then drizzle with the oil Il Sincero and sprinkle with the mint leaves. Seal the vacuum bags and cook in boiling water for around 10 minutes. Remove and plunge the bags into a bowl of water and ice. Put the capsicum pieces, (keeping the colours separate), into a food blender and mix at high speed for around 20 seconds. Press the mixtures through a fine sieve and adjust for salt.
For the char-grilled capsicums:
Wash the capsicums well and place them whole, directly over a very hot grill, (or embers), turning often to be sure they are evenly charred. When cooked, put them in a container, cover with cling film and leave them to rest for about 15 minutes. Then peel off the charred skins, cut them into julienned strips, and season them with some of the Viola Extra Virgin Olive Oil, Il Sincero and a few mint leaves.
Final composition:
On a serving platter, spread the two capsicum sauces, place the sliced lamb loin on top and add the char-grilled capsicums. Sprinkle with a few fresh mint leaves, lavender flowers and to finish, drizzle with the Viola Extra Virgin Olive Oil, Il Sincero.

Source: https://viola.it/en/recipes/