BBQ , Meat , Main dishes

Grilled rack of lamb with Kalamata olive and herb tapenade

Renard Boucherie en ligne
In collaboration
with Renard Boucherie en ligne
Grilled rack of lamb with Kalamata olive and herb tapenade
  • Preparation 35 min
  • Refrigeration 3 h
  • Cooking 35 min
  • Servings 2 to 3
  • Freezing I do not suggest

In collaboration with Renard the online butcher shop, here’s a recipe that’s sure to impress everyone on the BBQ: a grilled rack of lamb with a Kalamata olive and herb tapenade. Easy to prepare and absolutely delicious, this dish is perfect for evenings out with friends or family. For the best vacuum-packed and frozen meat, visit viandeenligne.com! Shipping is free on orders over $200, and add promo code LCDG10 for 10% off!

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Grilled rack of lamb with Kalamata olive and herb tapenade

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Ingredients

  • 2 racks Quebec lamb, trimmed
  • 1 cup whole Kalamata olives, pitted
  • 6 potted anchovy fillets in oil, drained
  • 1/2 cup olive oil
  • 2 cloves garlic
  • 1/4 cup capers, rinsed and drained
  • A small handful of fresh parsley
  • A small handful of fresh oregano
  • Pinch of salt

Fenouil

  • 2 large fennel bulbs, green part removed, halved
  • Olive oil
  • Club House Lemon & Herbs spices

Preparation

  • Place the lamb in a large airtight bag and set aside.
  • Place all tapenade ingredients in a food processor, season generously with pepper and chop coarsely for approx. 4-5 seconds.
  • Mix with a spoon, then chop again for a few seconds. Be careful to maintain a good texture! It needs to be fine, but not pureed either…
  • Pour half the tapenade over the lamb, drizzle with olive oil and toss with your hands to coat well. Remove the air, seal the bag and place in the fridge for 3 hours with the remaining tapenade. Take the lamb out of the fridge 30 minutes before cooking to temper the meat.
  • Place the fennel on a plate, cut side up, drizzle with olive oil and sprinkle generously with lemon spice. Set aside.
  • Preheat the BBQ to maximum power. Oil the grates.
  • Place racks of lamb on the fire and cook for 4 to 5 minutes on each side, until nicely browned. Continue cooking indirectly until the internal temperature reaches 132F, for medium doneness. Place on a plate, cover with aluminum foil and let rest for 5 minutes before slicing.
  • For the fennel, place on the BBQ, spice side down, and cook for about 5 minutes. Turn over and continue cooking for 3 to 4 minutes, or until cooked but still crisp!
  • Toss into a beautiful presentation plate, drizzle with a dollop of olive tapenade, olive oil, fresh parsley and a little fleur de sel!!!!

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To help you make this recipe

Our sommeliers suggest
Château le Puy Emilien 2019
Bordeaux, France
This wine, 85% Merlot, 14% Cabernet-Sauvignon and 1% Carmenère, boasts aromas of jammy black fruit, raspberry, spice and leather. Taut, silky and textured on the palate. A very fine, elegant and robust wine that will go brilliantly with this rack of lamb. See the product
Contrée Sauvage, 4.4%
À la Fût
A blond beer refermented with wild yeast, it offers notes of pepper and clove to complement lamb. Its notes and aromas of yellow fruit are a perfect match for tapenade. Very dry and low in alcohol, it will be most refreshing with this meat, rich in character, but softened by the presence of refreshingly aromatic flavors. See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Grilled rack of lamb with Kalamata olive and herb tapenade
Our sommeliers suggest
Château le Puy Emilien 2019
Bordeaux, France
This wine, 85% Merlot, 14% Cabernet-Sauvignon and 1% Carmenère, boasts aromas of jammy black fruit, raspberry, spice and leather. Taut, silky and textured on the palate. A very fine, elegant and robust wine that will go brilliantly with this rack of lamb. See the product
Contrée Sauvage, 4.4%
À la Fût
A blond beer refermented with wild yeast, it offers notes of pepper and clove to complement lamb. Its notes and aromas of yellow fruit are a perfect match for tapenade. Very dry and low in alcohol, it will be most refreshing with this meat, rich in character, but softened by the presence of refreshingly aromatic flavors. See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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