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Roasted Triple Lamb Chops with Olives and Lemon

1/3 c Extra virgin olive oil
3 tb Black oil-cured olives; pitted
1 tb Capers
2 ts Chopped parsley; plus extra for garnish
1 ts Chopped garlic
1 ts Chopped shallot
1/4 ts Ground cumin
1 Anchovy fillet
Freshly ground black pepper to taste
4 Bone racks of lamb; Frenched by butcher (8-ounce)
1 Lemon
1/4 c White wine
1/4 c Chicken stock
1 tb Fresh lemon juice


Preheat oven 500 degrees.


In a food processor, combine olive oil, 1 tablespoon olives, capers, parsley, garlic, shallot, cumin, anchovy, and pepper. Coat lamb with this marinade, and place in a bowl. Cover, and refrigerate at least 4 hours, or overnight.


Thinly slice lemon and remove seeds. Cut slices into quarters. Reserve.


Arrange racks of lamb in a roasting pan large enough to hold them in one layer (or use two pans). Drizzle any marinade left in bottom of bowl over lamb. Roast lamb 7 minutes.


Transfer lamb to a plate. Pour off fat from roasting pan, and add white wine, chicken stock and lemon juice. Return lamb to pan browned side down.


Sprinkle lamb with remaining olives and lemon slices. Roast 7 to 9 minutes more, or to taste. Garnish with chopped parsley and serve.





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