Lamb with Tapenade

IMG_9606 (Photo credit: eclipsx)

By Juvy S. Iliwiliw

Tapenades are typically served as hors d’oeuvre, spread on top of sliced gourmet breads. Here, the lamb is stuffed with tapenade, making it a hearty main course.

Use a meat thermometer to check the internal temperature of lamb. Rest the lamb for 5 minutes before serving to allow meat juices to flow back in for a tender, juicier roast.

LAMB WITH TAPENADE

You will need:

250 grams lamb loin

For the tapenade:

100 grams black olives

50 grams capers

2 garlic cloves

2 tablespoons extra-virgin olive oil

salt and pepper to taste

Here’s how:

1) To make the tapenade, combine all ingredients in a blender and mix until smooth. Put in a pastry bag.

2) Place lamb loin flat on a clean chopping board. Make a hole in the middle and stuff with tapenade.

3) Wrap the stuffed loin with plastic wrap. Place it inside the chiller for about 2 hours to set.

4) In a frying pan over high heat, sear lamb loin on all sides in olive oil. Then transfer to a baking sheet and place inside a preheated 325^oF oven for 80 minutes.

5) Take the lamb out of the oven and allow to cool down for 5 minutes before serving.

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