Rack of Lamb with Mediterranean Tapenade

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Rack of Lamb with Mediterranean Tapenade

Rack of Lamb with Mediterranean Tapenade

  • Author: Foodland Ontario
  • Prep Time: 15 min
  • Cook Time: 53 min
  • Total Time: 1 hour 8 minutes
  • Yield: 4 1x

Description

This is a fabulous idea for Easter dinner or a quick yet elegant meal. Ask your butcher to remove extra fat and chine the bones (meaning to sever the backbone). Serve with roasted root vegetables.


Ingredients

Units Scale
  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried
  • 1 clove garlic, minced
  • 2 racks Ontario Lamb (6 to 8 ribs each), trimmed

Tapenade:

  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) chopped Ontario Greenhouse Tomatoes
  • 1/4 cup (50 mL) chopped Ontario Roasted Red Peppers
  • 1/4 cup (50 m L) chopped olives
  • 2 tbsp (25 mL) chopped capers

Instructions

  1. Tapenade: In small saucepan, heat oil over medium-high heat; sauté garlic, tomatoes and red peppers until softened, about 5 minutes. Add olives and capers; cook for 3 minutes to blend flavours. (Tapenade can be refrigerated in airtight container for up to 3 days; rewarm to serve.)
  2. In large bowl, combine oil, mustard, rosemary and garlic; rub over meaty parts of lamb. Reserve any remaining oil mixture.
  3. In large heavy-bottomed skillet, brown each lamb rack on all sides over high heat, about 1 minute each side. Place in shallow roasting pan; top with any remaining oil mixture. Cover exposed bones with foil to prevent burning.
  4. Roast in 450°F (230°C) oven for 20 minutes. Reduce heat to 325°F (160°C); roast for 10 to 15 minutes for medium-rare or until desired doneness. Cut racks into 3 or 4 ribs serving per person. Serve with tapenade.

Notes

Recipe and photography courtesy of Foodland Ontario


Nutrition

  • Calories: 415
  • Fat: 27
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 37 g
BBQ lamb chop with fresh vegetables

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