Merino lamb and manzanilla olives tart | olivesatyourtable.eu

MERINO LAMB AND MANZANILLA OLIVES TART

This dish showcases the shear elegant power contained within the bite size Manzanilla olive. Sweetly tender lamb finds the perfect mate with a rustic European olives crust which melts perfectly over a rich olive tart. Sophisticated and bold, this dish is as mouthwatering to make as it is to eat.

INGREDIENTS

FOR THE LAMB

  • 2 cups Manzanilla olives, dehydrated and ground to a powder
  • 1/3 cup rustic bread crumbs
  • 1 teaspoon good quality mustard
  • 1 large rack Merino lamb

FOR THE TART

  • 1 ounce Manzanilla olives
  • 2 cups heavy cream
  • 2 whole eggs
  • 1 tablespoon chopped chives
  • 4 3 inch neutral tart shells

    FOR THE MUSHROOMS

    • 4 royal trumpet mushrooms
    • 2 cups olive brin
    • 2 garlic cloves

    FOR THE SAUCE

    • 1 tablespoon chopped olives
    • 2 ounce reduced veal stock (available in most specialty stores)
    • 1 ounce red wine
    • 1 teaspoon finely chopped shallots

    FOR THE GARNISH

    • 4 pinches fresh frisee
    • 1 teaspoon white balsamic vinegar

    STEP BY STEP INSTRUCTIONS

    Step 1

    Grill the lamb until caramelized on all sides (4-6 minutes).

    Step 2

    Rub lamb with the olive powder-bread mixture using mustard as the “glue.” Roast in oven at 400 degrees for 6 minutes to bring to medium-rare.

    Step 3

    Mix all ingredients of the tart together with a whisk. Fill the tart shells and bake at 350⁰ F for about 8 minutes. The custard should be almost set up but let it cool to finish the cooking process for a better, creamy tart.

    For the sauce
    Step 1

    Reduce the meat broth with the red wine and shallots. Add the olives at the end of the process and set aside to sauce the plate.

    Step 2

    Grill the mushrooms just to get good marks and pick up some grill flavor.

    Step 3

    Toss frisee in a little vinegar, salt and pepper and use to brighten up the dish.

    Platting
    Step 1

    Place the tart in the center of a plate.

    Step 2

    After letting the lamb rest a few minutes, slice and place on the plate.

    Step 3

    Place the mushrooms attractively on the plate.

    Step 4

    Dress the frisee and scatter around on the plate.

    Step 5

    Drizzle the chunky sauce around the plate.

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