Delicious! Enough said. I’ve been wanting to make some version of this tapenade ever since seeing it used in an episode of Worst Cook in America. I discovered the show over the holidays and was instantly hooked. It’s totally amusing and surprisingly educational, eeeeeven for the novis homecook. In this particular episode I remember the contendants separating lamb chops from a full rack, having to slice each one exactly the same so that they would cook evenly. What pressure. I decided to skip this part. Instead, I used my fancy-shmancy new chef vocab and asked my Whole Foods butcher to split a rack (which always has 8 ribs) into double ribs with frenched ends. It worked like a charm. He didn’t even look at me cross-eyed, and I felt super cool placing my order. 🙂
So this tapenade, it calls for pomegranate seeds, and I know better than to search for a pom in March, so when I found frozen pomegranate seeds at Trader Joe’s I was uber-excited and suddenly reminded of this recipe. The added perk was no dealing with citrus splatter. Yippy!! Unfortunately, when I thawed the pom seeds they looked and tasted thawed. This called for improvisation. Before I had a chance to consider my options the boy had his shoes, keys and was out the door to find me a pomegranate (I think my heart just skipped a beat). But with no luck, he returned with Pom, 100% pomegranate juice. Brilliant. Even better than pomegranate seeds.. straight up pom syrup! Recipe as follows. Please, do enjoy.
Lamb with Olive & Pomegranate Tapenade
1 cup Greek olives
3/4 cup walnuts
1 garlic clove
1/2 cup fresh cilantro
2/3 cup pomegranate juice
1 T fresh squeezed lemon juice
1 T extra virgin olive oil
dash of salt
1 rack of lamb
2 T olive oil
salt and pepper
Start t with a rough chop of the olives. Add the walnuts (first chopped and dry toasted over medium heat for 4 minutes). Add garlic, cilantro, lemon juice, and olive oil. In a skillet, heat the pomegranate juice and allow it to reduce to half the liquid, pour over tapenade.
Rub chops with olive oil and sprinkle with salt and pepper. Let them rest at room temp for an hour before cooking. Then, in a hot cast iron skillet brown on each side for 3 minutes. Move to the oven and cook for 5 minutes at 375 (for medium rare). Plate and enjoy.
This was a fun Sunday afternoon lunch. And although I forewent pasta (my first love) I did not abandon my love for Mediterranean cuisine. This has the Med written all over it.. lamb, olives, nuts, citrus.. delish! Also fun, was shooting with my new Nikon D3100. Love. It. One of my favorite ways to spend a lazy evening is ogling food photography. Now I can work on making my own photos ogle-worthy! *one can hope* I do adore photos by Jessica at How Sweet It Is and Olga and Mango and Tomato among other food blogs. Well, have a fabulous, fabulous day, and tell me, what are you cooking up this weekend?