Rack of Lamb with Black Olives

Ingredients

• 10 oz (300 g) pitted black olives *
• 2 oz (60 g) anchovies
• 1/4 cup (60 mL) capers, drained
• 4 tsp. (20 mL) olive oil *
• 1/3 cup (80 mL) breadcrumbs
• 2 Tbsp. (30 mL) butter *
• 2 6-rib racks of lamb
• 1/4 cup (60 mL) honey *
• Salt and pepper to taste
• 1 Tbsp. (15 mL) shredded fresh thyme
• 1 cup (250 mL) table cream
• 3 garlic cloves, peeled

preparation

1. Preheat oven to 425 ºF/220 ºC. In a blender, process olives, anchovies and capers into a lumpy paste. Using a fork, mix oil and breadcrumbs. Refrigerate.
2. In a large skillet, heat butter and brown lamb, 2 minutes per side. Arrange in roasting pan, fatty side up. Roast 10 minutes.
3. Remove from oven. Baste with 2 Tbsp. (30 mL) honey and season with salt, pepper and 2 tsp. (10 mL) thyme. Spread olive mixture over the lamb and continue roasting about
4. 8-10 minutes, until meat thermometer registers 155 ºF/68 ºC and meat is pink. Cover with foil and let sit for 5 minutes.
5. Bring remaining honey, thyme, cream and garlic cloves to a boil. Season to taste. Process in the blender until smooth. Serve lamb with sauce