Rack of Lamb with Tapenade

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With your partner’s friends (that way you can stay beside the barbecue ‘sorry not to be sitting down with you [yippee!], but I have to watch the food’, without revealing the little interest you have in the dinner that’s been imposed on you!)



Rub the racks of lamb with the spicy salt, cook them over gentle heat for about 20 minutes, making sure you turn them regularly. The fat dripping from the racks can catch alight, so you have to stay by the barbecue to watch over them.

Separate the chops and top with tapenade.

For the tapenade, pit the olives. Cut the tomato into 1 cm (½ inch) thick slices. Place the tomato slice