Rack of Lamb With French Olive Paste

1. For black olive paste: Cook garlic and anchovy fillets with olive oil in a small saucepan over low heat until the garlic becomes soft.

2. Add black olives and capers. Stir-fry gently and remove from heat.

3. Blend the ingredients with a hand blender until grainy.

4. Add red wine vinegar, parsley, salt and black pepper.

5. For rack of lamb: heat frying pan with olive oil over medium heat. Pan-fry all sides of the rack until it becomes golden brown. Place in a preheated 180˚C oven and cook for 7-8 minutes. Remove from the oven and set aside for 8 minutes.

6. Carve the rack of lamb. Serve with black olive paste and salad.

Blend the sauce until grainy (not mashed) for the best taste and texture.

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