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RACK
OF LAMB WITH A BLACK OLIVE TAPENADE
AMERICAN EAGLE
The 49-passenger American Eagle cruises along the Georgia
and Florida borders and up the St. Johns River.
Their recipe:
lamb rack
4 oz black olives
1 oz garlic
2 oz capers
1 oz anchovies
1 oz olive oil sprig of thyme
Sear rack of lamb in a very hot pan and remove. Combine
black olives, garlic, capers, anchovies and olive oil
in food processor and form a paste. Rub this on the
rack of lamb and roast for 12 minutes at 450 degrees.
Garnish with sprig of thyme. Serve with fresh vegetables
in season.
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