• Grilled Alberta Rack Of Lamb With Onion Tart Pissaladiere

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    • 3 Tbsp. extra virgin olive oil
    • 3 x finely sliced spanish onion
    • 2 clv garlic, crushed water
    • 18 x black olives, pitted
    • 8 x anchovy, fillet, (desalted-soak in water)
    • 1 x salt and pepper, to taste
    • 1 x bottom pie shell, or possibly, pizza, dough Rack of Lamb
    • 3 x rack of lamb, frenched
    • 2 Tbsp. extra virgin olive oil
    • 1 x carrot
    • 1 stalk celery
    • 1 sm onion lamb trimming, if available
    • 1 x glass red wine thyme, rosemary demi-glace, mix coarse salt, pepper


    1. In oil, saute/fry and caramelize the onion and garlic till very soft and brown. Add in a little water as you saute/fry if it gets too dark. Add in minced olives and anchovies. Season and cold.
    2. Place the onion mix on pizza dough or possibly pie shell and bake in medium oven, 350 degrees Fahrenheit, for about 1 hour. Serve warm or possibly cool.
    3. Rack of Lamb:Rub racks of lamb with extra virgin olive oil and sear in pan. Next, place lamb in a roasting pan with minced vegetables and lamb trimmings, season and roast racks till medium in a 450 degree Fahrenheit oven for 15 to 20 min. Remove rack and keep hot.
    4. On the stove top, continue cooking vegetables and trimmings till brown. Deglaze with red wine. Add in herbs and demi-glaze with just sufficient water. Simmer sauce till it coats a spoon. Season and pass through a sieve. Cut racks into chops and serve with a portion of pissaladiere. Garnish with a selection of vegetable of your choice and a sprig of fresh herbs.

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