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Lamb bundles with tapenade

Recipe from: 12/1/2004 12:00:00 AM

Ingredients 6
Servings 4
Time 15 minutes


  • 1
    rack of lamb, French-trimmed and cut into 250 g portions
  • 250
    olive tapenade
  • string for tying
  • 4
    bay leaves
  • 4
    thick slices lemon
  • 65
    olive oil


30 minutes
These are easy to serve, as no carving is required. Just ask your butcher to do all the trimming.
Preheat the oven to 180 °C.
Spread the tapenade on the sides of the meat, top with bay leaves and lemon slices and tie each portion with string.
Place on a roasting tray, drizzle with olive oil and roast for 30 minutes.

Read more on: roast  |  lamb

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