Lamb with fig and olive tapenade
Photo by Tamara West
You will make about ½ cup of fig tapenade with this recipe. Any tapenade left over can be spread on toasted bread with your favourite goat’s cheese — grill it if you wish.
|¼ cup||Dried figs, chopped|
|¼ cup||Pitted black olives, I used Salvagno Olive Nere in extra virgin olive oil|
|½ Tbsp||Capers, drained|
|1 Tbsp||Lemon juice|
|½ Tbsp||Dijon mustard|
|¼ cup||Extra virgin olive oil, plus 1 Tbsp for lamb|
|400 g||Lamb medallions, I used Silver Fern Farms lamb medallions|
- Place the figs, brandy and water in a small saucepan and place over a low heat. Simmer very gently until the figs are tender and all the liquid has reduced. Leave to cool.
- Place the olives, anchovies, capers, lemon juice, mustard and cooked figs in a small food processor and process until you have a thick paste. With the machine running, slowly drizzle in the oil through the feed tube. Season with freshly ground black pepper. Place fig tapenade in a bowl, cover and set aside.
- Season lamb medallions with plenty of freshly ground black pepper and rub with olive oil.
- Heat a large heavy-based frying pan over a medium-high heat. Pan-fry the medallions for 3-4 minutes each side (for lamb that is pink in the centre), then transfer to a warm plate, season with salt and cover loosely with foil and a clean tea towel. Leave to rest for 5 minutes.
- Serve lamb medallions with potato mash, fig tapenade and a salad. Or serve with a parsnip mash or cauliflower puree.
If you don’t have a small enough food processor for this quantity of tapenade, chop olives, anchovy fillets, capers and cooked figs to form a thick mixture, place in a bowl, then beat in the remaining ingredients.