地中海风味橄榄酱羊排 (Rack of Lamb with Mediterranean Tapenade)

Preparation Time: 15 minutes

Cooking Time: 53 minutes

Servings: 4

Ingredients

2 tbsp (25 mL) olive oil

1 tbsp (15 mL) Dijon mustard

1 tbsp (15 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried

1 clove garlic, minced

2 racks Ontario Lamb (6 to 8 ribs each), trimmed

Tapenade:

1 tbsp (15 mL) olive oil

1 clove garlic, minced

1/2 cup (125 mL) chopped Ontario Greenhouse Tomatoes

1/4 cup (50 mL) chopped Ontario Roasted Red Peppers

1/4 cup (50 m L) chopped olives

2 tbsp (25 mL) chopped capers

Preparation

Tapenade:

In small saucepan, heat oil over medium-high heat; sauté garlic, tomatoes and red peppers until softened, about 5 minutes. Add olives and capers; cook for 3 minutes to blend flavours. (Tapenade can be refrigerated in airtight container for up to 3 days; rewarm to serve.)

In large bowl, combine oil, mustard, rosemary and garlic; rub over meaty parts of lamb. Reserve any remaining oil mixture.

In large heavy-bottomed skillet, brown each lamb rack on all sides over high heat, about 1 minute each side. Place in shallow roasting pan; top with any remaining oil mixture. Cover exposed bones with foil to prevent burning.

Roast in 450°F (230°C) oven for 20 minutes. Reduce heat to 325°F (160°C); roast for 10 to 15 minutes for medium-rare or until desired doneness. Cut racks into 3 or 4 ribs serving per person. Serve with tapenade.

Nutrients per serving

Protein: 37.0 grams

Fat: 27.0 grams

Carbohydrates: 4.0 grams

Calories: 415

Fibre: 1.0 gram