Shoulder of Spring Lamb with Flageolet Beans and Olive Relish: Olive Relish

Name: Shoulder of Spring Lamb with Flageolet Beans and Olive Relish: Olive Relish
Ingredients: Juice of 1 small lemon; 2 small garlic cloves, smashed to a paste with a little salt; Finely chopped zest of half a small lemon; Pinch of cayenne or red pepper flakes (optional); 1 teaspoon chopped thyme; 2 teaspoons capers, well rinsed; Salt and pepper; 1 cup oil-cured Moroccan olives, pitted; 2 anchovy fillets, well rinsed and chopped (optional); 1 cup Niçoise olives, pitted; About ¾ cup olive oil

Preparation info

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

A wonderful condiment to have on hand, perfect with the roast lamb, this relish can also enhance grilled fish or roast chicken, or liven up a sandwich or a pizza. Well covered, it will keep for a week in the refrigerator.

Ingredients

1 cup oil-cured Moroccan olives, pitted
1 cup Niçoise olives, pitted
2

Condiment
Spicy
Spring
Gluten-free

Method

Put the olives, capers, garlic, lemon zest, lemon juice, thyme, anchovies, if using, and ½ cup olive oil in a blender or food processor and grind to a paste. Make the texture of the relish to your preference—rough or smooth. Pulsing the ingredients makes it rough; for a smoother texture, let the machine run for a few minutes. (For a more rustic version, hand-chop the ingredients.)

Scrap