 |
| 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.
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.
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.
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.
middle and stuff with tapenade.
3) Wrap the stuffed loin with plastic wrap. Place it inside the
chiller for about 2 hours to set.
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 325oF
oven for 80 minutes.
olive oil. Then transfer to a baking sheet and place inside a preheated 325oF
oven for 80 minutes.
5) Take the lamb out of the oven and allow to cool down for 5 minutes
before serving.
before serving.
// COMMENTS