Grilled Rack of Lamb with Kalamata Olive Tapenade Recipe
Grilled rack of lamb gets topped with a bold kalamata olive and herb tapenade, an impressive main perfect for your next BBQ.
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Cooking tools:
- Airtight bag
- Food processor
- Spoon
- Plate
- Grill
- Oil brush
- Instant-read thermometer
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Kitchen towel
- Serving platter
Ingredients
- 2 racks Quebec lamb, trimmed
- 1 cup whole Kalamata olives, pitted
- 6 potted anchovy fillets in oil, drained
- 1/2 cup olive oil
- 2 cloves garlic
- 1/4 cup capers, rinsed and drained
- A small handful of fresh parsley
- A small handful of fresh oregano
- Pinch of salt
- 2 large fennel bulbs, green part removed, halved
- Olive oil
- Club House Lemon & Herbs spices
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