Rack of Lamb with Mediterranean Tapenade

This is a fabulous idea for Easter dinner or a quick yet elegant meal. Ask your butcher to remove extra fat and chine the bones (meaning to sever the backbone). Serve with roasted root vegetables.

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Servings: 4

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  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried
  • 1 clove garlic, minced
  • 2 racks Ontario Lamb (6 to 8 ribs each), trimmed


  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) chopped Ontario Greenhouse Tomatoes
  • 1/4 cup (50 mL) chopped Ontario Roasted Red Peppers
  • 1/4 cup (50 m L) chopped olives
  • 2 tbsp (25 mL) chopped capers



In small saucepan, heat oil over medium-high heat; sauté garlic, tomatoes and red peppers until softened, about 5 minutes. Add olives and capers; cook for 3 minutes to blend flavours. (Tapenade can be refrigerated in airtight container for up to 3 days; rewarm to serve.)

In large bowl, combine oil, mustard, rosemary and garlic; rub over meaty parts of lamb. Reserve any remaining oil mixture.

In large heavy-bottomed skillet, brown each lamb rack on all sides over high heat, about 1 minute each side. Place in shallow roasting pan; top with any remaining oil mixture. Cover exposed bones with foil to prevent burning.

Roast in 450°F (230°C) oven for 20 minutes. Reduce heat to 325°F (160°C); roast for 10 to 15 minutes for medium-rare or until desired doneness. Cut racks into 3 or 4 ribs serving per person. Serve with tapenade.

  • Protein: 37.0 grams
  • Fat: 27.0 grams
  • Carbohydrates: 4.0 grams
  • Calories: 415
  • Fibre: 1.0 gram