Grilled Lamb with Radicchio and Black-Olive Oil

• 1/2 cup kalamata olives, pitted
• 1/3 cup plus 1/4 cup extra-virgin olive oil, plus more if needed
• 1 teaspoon minced garlic
• 1/2 teaspoon finely chopped rosemary
• 1 teaspoon finely grated lemon zest
• 1 teaspoon sherry vinegar
• 1 large head radicchio, quartered
• 1 tablespoon minced shallot
• 1/4 teaspoon finely chopped thyme
• Salt and coarsely cracked pepper
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes

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)