Rack of Lamb with Black Olives

Rack of Lamb with Black Olives
  • 6 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 10 oz
    (300 g)

    pitted black olives

  • 2 oz
    (60 g)


  • 1/4 cup
    (60 mL)

    capers, drained

  • 4 tsp.
    (20 mL)

    olive oil

  • 1/3 cup
    (80 mL)


  • 2 Tbsp.
    (30 mL)


  • 2


  • 1/4 cup
    (60 mL)


  • Salt and pepper to taste

  • 1 Tbsp.
    (15 mL)

    shredded fresh thyme

  • 1 cup
    (250 mL)

    table cream

  • 3

    garlic cloves, peeled


Preheat oven to 425°F (220°C).

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 °F/68 °C 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.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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