Lamb rack with olive crust

Lamb rack with olive crust

Costilla de cordero en costra de aceitunas

By
From
South American Grill
Serves
4
Photographer
Bonnie Savage

The flavours in this delicious lamb rack reflect the strong influence Italian cooking has had on Argentinian cuisine. This dish looks beautiful and will be a well-received addition to any barbecue gathering.

Ingredients

Quantity Ingredient
1 cup kalamata olives, pitted
2 garlic cloves, chopped
1 tablespoon capers, rinsed and squeezed dry
2 anchovy fillets
1 lemon, finely zested
1 1/2 cups fresh breadcrumbs
1/4 cup olive oil, plus extra for drizzling
2 tablespoons flat-leaf parsley, finely chopped
1 tablespoon oregano leaves, finely chopped
2 x 600g lamb racks, each with eight bones, french trimmed, (ask your butcher to do this)

Method

  1. To make the olive crust, place the olives, garlic, capers, anchovy fillets and lemon zest in a food processor and process until finely chopped. Transfer to a medium-sized bowl, add the breadcrumbs, olive oil, parsley and oregano and stir well to combine; season with freshly ground black pepper.
  2. Preheat a gas barbecue with a lid to 200°C. All the burners should be set to medium. Drizzle the lamb racks with olive oil and season with sea salt and pepper. Grill the racks, meat side down, for 2–4 minutes, turning frequently until brown all over.
  3. Transfer the meat to a roasting tray and pack the prepared olive crust over the top of the lamb racks, pressing firmly so that the crust adheres to the meat. Insert a meat thermometer into the centre of the rack. Place the tray in the centre of the grill and turn off the burners directly underneath. Close the lid and cook for 20 minutes for medium–rare, or until the thermometer reads 55°C.
  4. Remove the tray from the barbecue, cover with foil and set aside to rest for 15 minutes. Cut into slices and serve with grilled witlof and tomato and salt-baked potatoes.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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