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Rack of Lamb with Tapenade
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
35 min
Appears in
Published 2012
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!)
Ingredients
3 - spicy salt
Method
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