Lamb Lollipops with Black Olive Tapenade
Lamb Lollipops with Black Olive Tapenade
Lamb Lollipops with Black Olive Tapenade

Lamb Lollipops with Black Olive Tapenade

    

July 16, 2021

Black Olive Tapenade wonderfully compliments the lamb rack in the delicious recipe from Chef Camille Rodriguez.

Ingredients

1 rack of American lamb

1 1/2 cups Kalamata olives

1 garlic clove

1 tbsp salt packed capers, rinsed and drained

2 anchovy fillets

zest from 1 lemon

10 sprigs parsley

5 tbsp olive oil

Directions

Lamb

1Cut the rack between each bone with each piece about 1 inch thick with the bone still attached.

2Make sure your grill is clean and pass a rag with oil on the grill so the meat doesn’t stick.

3Heat the grill to medium high heat.

4Season the lamb with salt and pepper.

5Cook the lamb for 4 minutes per side or to an internal temperature between 140-145°F.

6Remove from grill and allow the meat to rest.

Tapenade

1Add all ingredients (except lamb and olive oil) in a food processor. Once mixed thoroughly add olive oil and blend in food processor for 1 minute.

2Serve the tapenade over the lamb or on the side as a dipping sauce

Shopping list:

1 Rack of Lamb

Pitted Kalamata olives

Fresh Parsley

Salt Packed Capers

Garlic Clove

Anchovy Fillets in oil

1 lemon

Extra Virgin Olive Oil

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