Barbequed Leg of Lamb with Black Olive and Thyme Tapenade and Roasted Red Pepper and Sage Oil

Roasted Red Pepper and Sage Oil

2 roasted red peppers seeded and peeled
2 cloves garlic
handful of fresh sage leaves
1 tsp paprika
1 cup olive oil
1/2 cup grapeseed oil

Method

• Place all ingredients in food processor and puree for 15 seconds
• Allow oil to rest in fridge for a few days to develop full colour and flavour

Minted Root Vegetables

3 large carrots
3 parsnips
3 turnips
2 tbsp olive oil
1/4 cup roughly chopped mint leaves
2 tbsp olive oil
Sea salt and pepper

Method

• Peel and dice vegetables into 2 cm cubes
• Toss carrot and parsnip with 1 ounce of olive oil, season with salt & pepper and place in a 300F oven for 15 minutes
• Toss turnip with the rest of the oil and add to carrots and parsnips
• Remove when cooked through
• In a stainless steel bowl mix cooked vegetables with mint and adjust seasoning if needed

Dried Olive and Thyme Tapenade

1 cup oil cured olives pitted
1 garlic clove chopped roughly
1 tbsp capers
1 tsp anchovy paste
2 tbsp fresh thyme leaves
2 tsp freshly ground black pepper
1 ounce olive oil

Method

• Place all ingredients in food processor and pulse to a coarse puree

Moroccan BBQ'd lamb marinade

1 tbsp olive oil
juice of 1 lime
1 tbsp finely grated fresh ginger
1 tbsp finely grated lemon zest
1 tbsp finely grated orange zest
1 tbsp ground cinnamon
1 tbsp paprika
1 tbsp ground cumin
1 tbsp freshly ground black pepper
1 pinch of saffron threads
2 garlic cloves roughly chopped
1 tbsp green peppercorns
2 green onions roughly chopped
1/2 cup roughly chopped Italian parsley
1 tbsp honey

Method

• Place lime juice and saffron in small saucepan
• Bring to a simmer and cool
• Place all ingredients in food processor and puree to a coarse paste
• Marinate lamb loin chops overnight
• Scrape off excess marinade, season with sea salt and grill to medium rare

Ken Harper
Chop Chop Catering
(613)795-8409
www.chopchop.ca