Heston Blumenthal's lamb and tapenade recipe

Name: Heston Blumenthal's lamb and tapenade recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces lamb (shoulder, loin, rack or leg steaks); 200 g (7.1oz) runner beans, sliced diagonally; 12 radishes, quartered; 80 ml (2.8fl oz) grapeseed oil; 20 ml (0.7fl oz) white wine vinegar; 20 g (0.7oz) wholegrain mustard; 1 tsp English mustard; 340 g (12oz) black olives (from brine) drained and washed; 100 g (3.5oz) drained capers; 100 g (3.5oz) anchovy fillets in oil; 20 g (0.7oz) mint, leaves only; 25 g (0.9oz) basil, leaves only; 6 tbsp olive oil; 1 lemon; zest and juice

Servings: persons

8 pieces lamb (shoulder, loin, rack or leg steaks)
200 g (7.1oz) runner beans, sliced diagonally
12 radishes, quartered
80 ml (2.8fl oz) grapeseed oil
20 ml (0.7fl oz) white wine vinegar
20 g (0.7oz) wholegrain mustard
1 tsp English mustard
340 g (12oz) black olives (from brine) drained and washed
100 g (3.5oz) drained capers
100 g (3.5oz) anchovy fillets in oil
20 g (0.7oz) mint, leaves only
25 g (0.9oz) basil, leaves only
6 tbsp olive oil
1 lemon; zest and juice

1
Start by making the salad.
2
Bring a pan of salted water to the boil over a high heat.
3
Add the beans and cook for 2 minutes, adding the radishes after 1 minute.
4
Remove them from the boiling water and plunge them immediately into a bowl of iced water to refresh them.
5
When cold, strain the beans and the radishes and place them in a bowl.
6
Whisk together the oil, vinegar and mustards and pour the dressing over the beans and radishes.
7
Mix gently and season with salt and freshly ground black pepper.
8
For the tapenade, remove the stones from the black olives by placing them on a baking tray with another baking tray on top.
9
Roll the top tray back and forth until the flesh separates.
10
Place it in a food processor with the rest of the ingredients, except the lamb and the 1 tbsp of oil.
11
Blitz together until a thick paste is formed.
12
For the lamb, place the tablespoon of oil in a frying pan over a high heat until it is smoking hot.
13
Add the lamb and flip over every 1520 seconds until cooked to medium rare (35 minutes approximately) or to your liking, before leaving it to rest for 5 minutes.
14
Spread some of the tapenade on top of the lamb pieces and serve.
15
Alternatively, barbecue the lamb and spoon over a dollop of tapenade while it is still warm.

1097

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 pieces lamb (shoulder, loin, rack or leg steaks), 200 g (7.1oz) runner beans, sliced diagonally, 12 radishes, quartered, 80 ml (2.8fl oz) grapeseed oil, and more.

Yes, Heston Blumenthal's lamb and tapenade recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!