Roast Lamb with Olive Crust, Red Bell Pepper Sauce & Basil Oil

Roast Lamb with Olive Crust, Red Bell Pepper Sauce and Basil Oil

Instructions

Preheat oven to 400°F. Sprinkle lamb with salt and pepper. Spread tapenade over both sides of lamb. Press breadcrumbs onto tapenade, coating completely.

Arrange lamb racks, meat side up, on rimmed baking sheet. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 35 minutes.

Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Spoon Red Bell Pepper Sauce onto plates. Arrange lamb atop sauce. Drizzle some Basil Oil over and serve.

\A thick paste or spread made from brine-cured olives, capers, anchovies and other seasonings; available at Italian markets and some supermarkets.*

Red Bell Pepper Sauce

Also lovely with other meats.

MAKES ABOUT 1¾ CUPS

Instructions

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed. Combine peppers and vinegar in processor; puree. With machine running, add oil through feed tube; blend until smooth. Pour into small saucepan. Stir over medium heat just until warm (do not boil). Season with salt and pepper.

Basil Oil

MAKES ⅓ CUP

Instructions

Blanch basil in medium saucepan of boiling water 20 seconds. Drain. Pat basil dry with paper towels. Transfer basil to processor and blend well. With machine running, add oil through feed tube and blend until smooth. Season to taste with salt and pepper. (The clipping has a "continued" arrow here; no continuation is in the book.)