Grilled Lamb with Radicchio and Black-Olive Oil

  1. In a blender, combine the olives with 1/3 cup of olive oil and puree.
  2. Add the garlic, rosemary, lemon zest and vinegar and puree.
  3. If the black-olive oil is too thick, add a little more olive oil.
  4. Light a grill or preheat a grill pan.
  5. Brush the radicchio with 1 tablespoon of the remaining oil and grill over high heat, turning, until wilted, 5 minutes.
  6. Transfer to a bowl and toss with 2 tablespoons of the oil, the shallot and thyme.
  7. Season with salt and pepper; keep warm.
  8. In a bowl, mix the cumin, paprika and the remaining 1 tablespoon of oil.
  9. Add the lamb; turn to coat.
  10. Season with salt and pepper.
  11. Grill over high heat until medium rare, 2 minutes per side.
  12. Transfer to a plate; let stand for 5 minutes.
  13. Thread each lamb cube onto a small skewer or sturdy toothpick.
  14. Arrange the radicchio on a platter, top with the lamb and serve with the black-olive oil.

kalamata olives, extravirgin olive oil, garlic, rosemary, lemon zest, sherry vinegar, head radicchio, shallot, thyme, salt, ground cumin, sweet paprika, lamb

Taken from www.foodandwine.com/recipes/grilled-lamb-with-radicchio-and-black-olive-oil (may not work)

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