Roasted triple lamb chops with olives and lemon

1 servings

Ingredients

Quantity Ingredient
⅓ cup Extra virgin olive oil
3 tablespoons Black oil-cured olives; pitted
1 tablespoon Capers
2 teaspoons Chopped parsley; plus extra for
; garnish
1 teaspoon Chopped garlic
1 teaspoon Chopped shallot
¼ teaspoon Ground cumin
1 Anchovy fillet
Freshly ground black pepper to taste
4 Bone racks of lamb; ¥Frenched by butcher
; (8-ounce)
1 Lemon
¼ cup White wine
¼ cup Chicken stock
1 tablespoon Fresh lemon juice

Directions

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.

Converted by MC_Buster.

Per serving: 716 Calories (kcal); 73g Total Fat; (92% calories from fat); 3g Protein; 10g Carbohydrate; 3mg Cholesterol; 769mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 14½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0028 Converted by MM_Buster v2.0n.

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