Grilled lamb on the bone with butter and tapenade
Votes: 2
Time: 1 hour 31 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
A touch of dried Provençal herbs transforms grilled lamb into a stunning Mediterranean dish, and the effect is further enhanced by a touch of butter mixed with French tapenade sauce. Natural bone-in lamb cutlets are used for grilling. Trim the bones from both ends, and the dish will look elegant. To make the tapenade, butter is whipped with olives, anchovies, and spices. Place a piece of this on the fragrant, hot meat, and it will become even more juicy and delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Mutton
- 8 lamb chops on the bone, ends trimmed
- Olive or rapeseed oil
- 1 tbsp. Provencal herbs
- Butter with tapenade, recipe below
- Fresh oregano leaves, chopped for serving (optional)
Butter with tapenade
- 165 g unsalted butter, slightly softened
- 4 anchovy fillets
- 3 cloves garlic, coarsely chopped
- 1 tsp chopped lemon zest
- A pinch of red pepper flakes
- 1 cup pitted olives, chopped
We recommend
Recipes with similar ingredients: mutton, Provencal herbs, oregano, butter, Anchovies, garlic, lemon zest, red pepper flakes, olive
Cooking the dish according to the recipe:
- Preheat grill to high.
- Brush the bone-in patties with olive oil and sprinkle both sides with salt, black pepper, and herbes de Provence, pressing them into the meat. Grill for 2-3 minutes per side or until crisp and medium-rare. Serve 2 patties per serving with a little butter and tapenade. Sprinkle with fresh oregano, if desired.
Butter with tapenade:
Place the butter, anchovies, garlic, zest, and red pepper flakes in a food processor and pulse until smooth. Add the olives, salt, and black pepper and pulse until smooth. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving. Remove the butter and tapenade from the refrigerator 10 minutes before serving to soften slightly.
Categories:
Similar recipes
