Green Olive & Lemon Parsley Lamb
Serves Four.
- 4 x 8oz. lamb chops on the bone - 4 chops per rack
- 1 1/2 tablespoons smooth French mustard
For the Olive Paste
- 5 oz. green olives, seeds removed
- 1 cup loosely packed parsley
- 1 tablespoon chopped fresh oregano
- grated zest of 2 lemons
- 3 cloves garlic, peeled and roughly chopped
- 1 tablespoon hazelnuts, skins on and roughly chopped
To make the olive paste
Place all ingredients into a processor and work to a rough paste. The paste will store in an airtight container in the refrigerator for 1 week.
To cook the lamb
Mix the mustard with 4 tablespoons of olive parsley paste. Trim all fat off the lamb and score the top of each rack. Smear and pat the mustard/olive mix over the lamb. Leave to sit for 5 minutes
Place a cooking rack onto a baking tray and place the lamb onto the rack. Cook in the oven until done to your liking, remove the meat and let rest for 5 minutes.
Serve with vegetable of your choice.
