Richard Holden's Mediterranean Lamb with Black Olive Tapenade
This summer we’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while in lockdown. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens.
Remember starters? Those wonderful little pre-dinner dinners we once enjoyed at restaurants. If you’re longing for the excitement of a first course from home, these lamb chops with olive tapenade are sure to hit the spot. Bursting with fresh herbs and Mediterranean flavours, they’ll bring back the sweet taste of summer holidays. Don’t forget to make sure your chops are perfectly pink inside by checking the temperature with your Thermapen.
Cook the chops until they reach a core temperature in the low – mid 60’s.
Lamb Rare: 52°C
Lamb Medium: 60°C
Lamb Well Done: 71°C