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Rack of Lamb with Black Olives 2013-08-06 https://www.metro.ca/userfiles/image/recipes/carre-agneau-olives-noires-3634.jpg PT15M PT25M PT45M

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 about8-10 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.

6 Metro

1 3 2 1

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 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

Rack of Lamb with Black Olives

Rate this recipe

3 Votes

servings

0:15

Preparation

0:25

COOKING

0:45

TOTAL TIME

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Ingredients

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10 oz
(300 g)
pitted black olives

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SAVE $4.16 ON 4

UNICO CANNED OLIVES

4 for $5.00

375 ml SELECTED VARIETIES

2 oz
(60 g)
anchovies

1/4 cup
(60 mL)
capers, drained

4 tsp.
(20 mL)
olive oil

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SAVE $3.00

BASSO OLIVE OIL

$8.99 ea.

1 L

IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

$3.99 ea.

500 ml SELECTED VARIETIES

1/3 cup
(80 mL)
breadcrumbs

2 Tbsp.
(30 mL)
butter

2

lamb

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NEW ZEALAND SPRING LAMB FRESH BONELESS LAMB LEG

$10.99 /lb

ROSEMARY & GARLIC OR • FRESH • 100% GRASS FED • FREE RANGE • RAISED WITHOUT ANTIBIOTICS OR ADDED HORMONES SEASONED LAMB MEATBALLS 24.23/kg

1/4 cup
(60 mL)
honey

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SAVE 1.00

SUN PARLOR HONEY

$4.99 ea.

500 g, SELECTED VARIETIES

SAVE $3.00

RED ROSE ORANGE PEKOE TEA

$4.99 ea.

144 un. NABOB GROUND COFFEE 300 g OR TIMOTHY'S COFFEE CAPSULES 12 un. SELECTED VARIETIES

CASABLANCA HONEY

$5.99 ea.

1 kg SELECTED VARIETIES

Salt and pepper to taste

1 Tbsp.
(15 mL)
shredded fresh thyme

1 cup
(250 mL)
table cream

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5 BONUS MILES when you buy 2

LACTANTIA CREAM

$3.99 ea.

473 ml - 1 L SELECTED VARIETIES

5 AIR MILES^® Bonus Miles when buying 2

3

garlic cloves, peeled

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ORGANIC CELERY

$3.99 ea.

PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN

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Preparation

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

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