Lamb with Candied Orange and Olive Tapenade (Food Shoot Feature)

The amazing Kelly Oshiro just posted this shoot on her fabulous blog Santa Barbara Chic. It was a thrill to photograph the talented chef’s over at Duo catering and to eat their fabulous food! (recipes below). Enjoy!

To make this recipe you will need:

For the lamb:

-2 Lamb Loins

-1 Tablespoon Finely cut rosemary

-3 Garlic cloves, minced

-Zest of 1/2 Orange

For the Tapenade:

-1/2 Cup pitted olives (we often use picholine, Nicoise, and Luque Olives)

-1/4 Cup dice orange (the entire orange- do not peel).

-1 Tablespoon Sugar

-1/4 Cup Water

-1 Clove garlic, minced

-2 Tablespoons Olive Oil

-2 Tablespoons Finely Chopped Parsley

Procedure:

  1. Clean each lamb loin of any silver skin and split lengthwise (leaving you with 4 pieces)
  2. Rub the loins with the Rosemary, garlic, orange zest and salt and pepper- set aside.
  3. Combine water, sugar and orange in a sauté pan over high heat and simmer for 2 minutes.
  4. Add olives and garlic and continue to simmer for an additional two minutes (the majority of the liquid should have evaporated – if the water evaporates too quickly add 2-3 additional tablespoons).
  5. Allow mixture to cool.
  6. Add parsley and set aside.
  7. Heat a sauté pan with 2 tbl Neutral cooking oil over meadium, high heat.
  8. sear the lamb loins on all sides, reduce heat and cook for a total time of 3-4  minutes.
  9. Remove lamb to a cutting board and allow to rest for 5-10 minutes.
  10.  slice each loin into 6 pieces (for a total of 24).
  11. Top each medallion with 1 tsp of the Tapenade.

Makes 24 Brochettes. Enjoy these bites sized treats!

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

Catering: Duo Events
Photographer: Anna Costa
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2 thoughts on “Lamb with Candied Orange and Olive Tapenade (Food Shoot Feature)

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