Rack Of Lamb With Tapenade Jus And Onion Jam

Name: Rack Of Lamb With Tapenade Jus And Onion Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tapenade; 3 tablespoons finely chopped pitted Kalamata olives; 1 tablespoon minced shallot; 1 tablespoon minced fresh Italian parsley; 1 anchovy fillet, finely chopped; 1 teaspoon extra-virgin olive oil; lamb; 2 1 2/3-pound racks of lamb, excess fat and sinew trimmed; 2 tablespoons olive oil; 1/4 cup dry red wine; 1 1/4 cups low-salt chicken broth; 1 1/4 cups beef broth; 1 large fresh thyme sprig; Onion Jam

Servings: persons

tapenade
3 tablespoons finely chopped pitted Kalamata olives
1 tablespoon minced shallot
1 tablespoon minced fresh Italian parsley
1 anchovy fillet, finely chopped
1 teaspoon extra-virgin olive oil
lamb
2 1 2/3-pound racks of lamb, excess fat and sinew trimmed
2 tablespoons olive oil
1/4 cup dry red wine
1 1/4 cups low-salt chicken broth
1 1/4 cups beef broth
1 large fresh thyme sprig
Onion Jam

1
tapenade
2
Mix all ingredients in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead, Cover and chill.
3
lamb
4
Preheat oven to 450u00b0F. Rub each rack of lamb all over with 1 tablespoon olive oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 1 lamb rack at a time to skillet and cook until browned, about 4 minutes per side. Transfer lamb to rimmed baking sheet; reserve skillet.
5
Place lamb in oven and roast until instant-read thermometer inserted into center registers 125u00b0F, about 15 minutes. Remove from oven; tent with foil and let rest 10 to 15 minutes. Add wine, then both broths and thyme sprig to reserved skillet; boil until reduced to generous 1 cup, 8 to 10 minutes. Stir in tapenade. Season jus to taste with salt and pepper.
6
Cut lamb between bones into individual chops; divide among 8 plates. Spoon onion jam alongside. Drizzle tapenade jus over and serve.

379

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: tapenade, 3 tablespoons finely chopped pitted Kalamata olives, 1 tablespoon minced shallot, 1 tablespoon minced fresh Italian parsley, and more.

Yes, Rack Of Lamb With Tapenade Jus And Onion Jam falls under the Soups & Stews 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!