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An olive coat for lamb chops.

Flavors from Southern France are used in the black, pungent tapenade mixture that coats these thick lamb chops. For easy-to-manage cooking, you bake the coated chops at very high heat.

Tapenade is a blend of black olives, anchovies, mustard, and herbs. For the most robust taste, use the dry oil-cured olives sold in the fancy food section of supermarkets or in specialty food stores. Olive-crusted Lamb Chops 4 lamb rib chops (about 2 lb.), cut 2 inches thick Tapenade (recipe follows)

With a sharp knife, cut through fat on chop rims at 1-inch intervals.

Lay chops on edge' (they can lean against one another for support) and fat side up in a 10- by 15-inch pan. Broil 3 inches from heat until fat is slightly browned, 8 to 10 minutes. Remove from oven. Drain any fat from pan, and lay chops meat side down and well part; firmly pat 1 tablespoon tapenade onto meaty part of each chop. Turn chops over and coat the top side of each with 1 more tablespoon of the tapenade. Bake in a 500 [deg.] oven until rare in center (cut to test), about 10 minutes, or done to your liking. Accompany chops with remaining tapenade. Allow 1 or 2 chops for a serving; makes 2 to 4 servings.

Tapenade. Measure 1/2 cup dry oil-cured black olives; cut meat from pits. Put olive meat (or 1/2 cup drained canned pitted black ripe olives) in a food processor or blender and add 1/4 cup drained capers, 2 teaspoons Dijon mustard, 5 drained canned anchovy fillets, 1/4 teaspoon each cracked bay leaves and dry thyme leaves, and 1 large clove garlic, minced or pressed. Whirl until mixture is finely chopped but not pureed.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1985
Words:290
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