Cordeo Recipe
Grilled Lamb Chops, Black Olive Tapenade, Fingerling Potatoes, Tomato Confit
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tomato Confit
Preheat the oven to 300°F (150°C). Halve the cherry tomatoes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for about 1 hour, until they are soft and caramelized. Set aside.
- 2
Make the Black Olive Tapenade
In a food processor, combine the black olives, garlic cloves, 1 tablespoon of olive oil, and fresh rosemary. Blend until smooth. Adjust seasoning with salt and pepper to taste.
- 3
Cook the Fingerling Potatoes
Boil the fingerling potatoes in salted water for about 15 minutes, or until fork-tender. Drain and let cool slightly. Cut in half lengthwise and toss with 1 tablespoon of olive oil, salt, and pepper. You can roast them in the oven at 400°F (200°C) for about 20 minutes to get them crispy.
- 4
- 5
Serve
On a plate, arrange the grilled lamb chops, add a generous spoonful of black olive tapenade on top, serve with roasted fingerling potatoes and the tomato confit on the side.
