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