Roasted Triple Lamb Chops With Olives And Lemon

Recipe Ingredients

1/3 cup	78ml	Extra-virgin olive oil
3 tablespoons	45ml	Pitted black oil-cured olives
1 tablespoon	15ml	Capers
2 teaspoons	10ml	Chopped parsley - plus extra
		For garnish
1 teaspoon	5ml	Chopped garlic
1 teaspoon	5ml	Chopped shallot
1/4 teaspoon	1.3ml	Ground cumin
1		Anchovy fillet
		Freshly-ground black pepper - to taste
4		Three-bone racks of lamb - (8 oz ea) - Frenched by butcher
1		Lemon
1/4 cup	59ml	White wine
1/4 cup	59ml	Chicken stock
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0028) - from - the TV FOOD NETWORK

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