Lamb with Red Pepper Tapenade

February 7, 2008 at 1:06 am Leave a comment

The actual definition of Tapenade – a thick paste originally from Provence made with capers, olives, anchovies, lemon juice and herbs. The name comes from Tapeno, which means caper. It’s used as a condiment on grilled fish, meat or served with cruditées and toast. Today, the definition is not as straightforward. It can be used to describe any paste involving vegetables, lemon juice and herbs added to fish or meat or served as a spread. I’ve taken liberties with the looser definition in using the term with this dish. It seemed fitting, and anyway, who cares? When it tastes this good, you just can’t worry about the details!

Lamb with Red Pepper Tapenade
Adapted from “Marie Claire Recettes: saveur, Donna Hay”
Ingredients:

6-8 lamb chops
1 red pepper, finely chopped
1 medium onion, finely chopped
1 T. lemon juice
1/4 cup cilantro leaves (I couldn’t find these in winter, so I left them out)
2 tsp. olive oil
1 garlic clove, minced
1 tsp. crushed red pepper (or harissa, if you can find it)
2 pitas (for serving)
Tzatziki sauce (for serving)*

To Make:
Remove excess fat from the lamb chops. Mix the pepper, onion, cilantro, crushed red pepper and garlic together. Add lemon juice and olive oil. Stir to combine. Spread tapenade onto both sides of each lamb chop. Broil in oven for 3 – 4 minutes each side.
Serve with tzatziki and pitas.

Yield:
2 Servings

*Tzatziki sauce can be bought or made. I usually make my own since it is so simple. It will keep for 3 -4 days, covered, in the refrigerator.

Tzatziki Sauce
Ingredients:
1/2 cup yogurt (greek style, if available)
1/2 cucumber, peeled and de-seeded
2 T. fresh mint leaves, finely chopped
salt, to taste

To Make:
Mix all ingredients together. Season with salt. Cover and refrigerate until ready to use.

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Entry filed under: main-meals, meat. Tags: , .

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