Richard Holden’s Mediterranean Lamb With Black Olive Tapenade

Richard Holden’s Mediterranean Lamb With Black Olive Tapenade

This summer we’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while in lockdown. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens.

Remember starters? Those wonderful little pre-dinner dinners we once enjoyed at restaurants. If you’re longing for the excitement of a first course from home, these lamb chops with olive tapenade are sure to hit the spot. Bursting with fresh herbs and Mediterranean flavours, they’ll bring back the sweet taste of summer holidays. Don’t forget to make sure your chops are perfectly pink inside by checking the temperature with your Thermapen.

 

Ingredients

Serves 4 as a starter

For the lamb chops
4 long bone lamb cutlets
1 tbsp coriander seeds
1 rosemary sprig
½ chilli
1 tsp sea salt flakes
1 tsp black pepper
2 tbsp olive oil

For the tapenade
150g Kalamata olives (stone in)
3 sun-dried tomatoes in oil
1 tsp fennel seeds
½ chilli
½ garlic clove
Lemon zest
Sprig of fresh thyme
Small sprig of fresh rosemary
Olive oil

Method
1. To make the marinade for the lamb, begin by crushing the coriander seeds in a pestle and mortar or by using the flat side of a broad knife against a board.
2. Once the seeds are crushed, strip the rosemary needles from the stem and chop finely. Deseed the chilli and dice finely before mixing with the remaining ingredients to form a paste. Rub this over the lamb chops and space on a tray to sit and infuse at room temperature for 30 minutes.
3. While the lamb marinades, prepare the tapenade by squashing the olives to remove the stones. Chop the olives and tomatoes and mix together. Finely chop the deseeded chilli and garlic before adding to the olive and tomatoes.
4. Cut the lemon zest into thin strips and finely chop the rosemary before adding to the mixture with the stripped thyme leaves and fennel seeds. With all of the ingredients together on the board chop through a few times to incorporate them before adding a few tablespoons of oil from the sun-dried tomatoes and olive oil.
5. Preheat the grill to a medium heat. Cook the lamb chops until they reach a core temperature in the low – mid 60’s degrees celsius before removing.
*Cooking from room temperature at a slightly lower grill temperature gives the fat along the bone time to render and turn crispy without overcooking the eye of the lamb chop.
6. Divide the tapenade and chops between 4 serving plates and serve as a light starter or tasting plate.

Read more from Richard’s Lockdown Menu:

Lemon Meringue Cupcakes

Beef Wellington

Quintessential British Scones

 



Leave a Reply

Your email address will not be published. Required fields are marked *