Ingredients

  • 12 lamb chops
  • 130 grams breadcrumbs
  • Red Bell Pepper Sauce
  • 320 grams bell pepper, red roast, peel, seed
  • 15 milliliters sherry vinegar
  • 45 milliliters olive oil, virgin
  • Basil Oil
  • 15 grams fresh basil
  • 40 milliliters olive oil, virgin
  • Tapenade
  • 176 grams olives, provençal pitted
  • ¾ clove garlic
  • 1 ⅝ tablespoons pine nuts toasted
  • 44 milliliters olive oil, virgin
  • 1 ⅝ tablespoons parsley

Directions

1. Red Bell Pepper Sauce: Purée peppers and vinegar. Add oil while machine is running. Pour into small suacepan. Stir over medium heat just until warm. Do not boil. Season with salt and pepper. Can be made 1 day ahead, keep covered and refrigerated. Bring to room temperature before serving.
2. Basil Oil: Blanch basil. Pat dry. Process basil and add oil until smooth. Season to taste with salt and pepper. Strain, in nylon seive, before serving. Can be made up to 1 week in advance, keep covered and refrigerated. Bring to room temperature before serving.
3. Tapenade: Chop olives in processor with pine nuts and parsley. Add oil until combined and olives in small bits. Can be made 1 day ahead, keep refrigerated and covered.
4. Preheat oven to 400*F/200*C/GM 6. Season lamb racks with pepper. Spread tapenade over both sides of lamb. Coat with breadcrumbs. Arrange lamb on baking sheet. Can be prepared up to 2 hours ahead. Roast 12-15 minutes with chops at refrigerator temperature for medium rare. 15+ minutes for medium.
5. Transfer lamb to work surface. Tent with foil, let rest 5 minutes. Cut into thin slices. Spoon Red Bell Pepper Sauce onto plates. Arrange lamb atop sauce. Drizzle some Basil Oil over and serve.

Notes
Notes:Original serves 10. Can substitute 2 chops per person, no boning.
Serving Ideas:Original serves 8. Serve with seasoned couscous.


Categories
Lamb, main course
Keywords
Lamb, main course
MacGourmet downloadLamb with Tapenade Crust, Red Bell Pepper Sauce, Basil Oil. To import, drag image to your MacGourmet recipe box.