Rack of Lamb with Black Olives
| Preparation: | 15 min |
| Marinating/Waiting: | 5 min |
| Cooking: | 25 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Recipe ingredients
- 10 oz (300 g) pitted black olives *
- 2 oz (60 g) anchovies
- 1/4 cup (60 mL) capers, drained
- 4 tsp. (20 mL) olive oil *
- 1/3 cup (80 mL) breadcrumbs
- 2 Tbsp. (30 mL) butter *
- 2 6-rib racks of lamb
- 1/4 cup (60 mL) honey *
- Salt and pepper to taste
- 1 Tbsp. (15 mL) shredded fresh thyme
- 1 cup (250 mL) table cream
- 3 garlic cloves, peeled
Preparation
Preheat oven to 425 ºF/220 ºC.
In a blender, process olives, anchovies and capers into a lumpy paste. Using a fork, mix oil and breadcrumbs. Refrigerate.
In a large skillet, heat butter and brown lamb, 2 minutes per side. Arrange in roasting pan, fatty side up. Roast 10 minutes.
Remove from oven. Baste with 2 Tbsp. (30 mL) honey and season with salt, pepper and 2 tsp. (10 mL) thyme. Spread olive mixture over the lamb and continue roasting about
8-10 minutes, until meat thermometer registers 155 ºF/68 ºC and meat is pink. Cover with foil and let sit for 5 minutes.
Bring remaining honey, thyme, cream and garlic cloves to a boil. Season to taste. Process in the blender until smooth.
Serve lamb with sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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