Recipe: Tapenade Lamb

April 17, 2014

Looking for an Easter lamb recipe? Take a look at this recipe by Chef Johnny McAdams! You can also watch him prepare this on ABC 4′s Good Morning Utah by clicking HERE.

Tapenade Lamb
A great Easter meal!
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Ingredients
  1. 1 rack of lamb
  2. 2 C. chicken stock
  3. 2 C. cherry tomatoes
  4. 1 C. Kalamata olives
  5. 1 C. green olives
  6. 1 Tbs. garlic
  7. 2 Tbs. olive oil
  8. ½ C. goat cheese
  9. 2 Tbs. fresh parsley
  10. 2 Tbs. fresh sage
  11. 1 Tbs. fresh rosemary
  12. 2 Tbs. fresh thyme
Directions
  1. Combine all ingredients but chicken stock, tomatoes, lamb and olive oil into a food processor, then pulse 5 to 6 times so everything is roughly chopped. Turn the processor on and slowly add the olive oil. Blend the tapenade until a paste is formed.
  2. In sauté pan over medium-high heat, sear the lamb for 8 minutes then flip and repeat on the other side. Remove the lamb form the pan. Allow the lamb to cool until you can comfortably handle the rack. Cover both sides of the lamb with the tapenade. Place the tomatoes into the sauté pan and cook for 6 to 8 minutes, and then add chicken stock to deglaze the pan. Place the lamb rack back into the pan cover and place in the oven at 220 degrees for 3 to 4 hours (full rack) 2 to 3 hours (half rack).
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