Serves 4

Tapenade Ingredients

  • 6 pitted Kalamata olives
  • 3 oil packed sundried tomatoes
  • 2 garlic cloves
  • ¼ cup packed Italian parsley
  • 1 teaspoon chopped rosemary leaves
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar

Rack of Lamb Ingredients

  • 2 1 2/3-pound racks of lamb, excess fat and sinew trimmed
  • 2 teaspoons Big Country Smokehouse Garlic Sea Salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup dry red wine
  • 1 1/4 cups low-salt chicken broth
  • 1 1/4 cups beef broth

How to make the tapenade

Add all ingredients to a small processor, pulse off and on to a chunky paste; do not puree. Season to taste with salt and
pepper. DO AHEAD Can be made 3 days ahead, Cover and chill.

How to make the rack of lamb

Garlic Rack of Lamb Recipe

Garlic Rack of Lamb Recipe

Preheat oven to 450°F. Rub each rack of lamb all over with 1 tablespoon olive oil; sprinkle with Big Country Smokehouse
Garlic Salt and black pepper. Heat heavy large skillet over medium-high heat. Add 1 lamb rack at a time to skillet and
cook until browned, about 4 minutes per side. Transfer lamb to rimmed baking sheet; reserve skillet.

Place lamb in oven and roast until instant-read thermometer inserted into center registers 125°F, about 15 minutes.
Remove from oven; tent with foil and let rest 10 to 15 minutes. Add wine, then both broths to reserved skillet; boil until
reduced to 1 cup, 8 to 10 minutes. Stir in the tapenade. Season sauce to taste with salt and pepper.

Cut lamb between bones into individual chops; divide among 8 plates. Drizzle tapenade sauce over and serve.

This recipe was developed and filmed by the famous Chef Alice of Pompano beach FL. Sign up for one of her live cooking classes and demos or browse her many free recipes!