1 (1-pound) 8 rib rack of lamb, Frenched
1/4 cup extra-virgin olive oil
8 garlic cloves, peeled and smashed
2 sprigs rosemary, cut in half
1 marinated 8 rib rack of lamb, recipe above
Salt and pepper
3 tablespoons grapeseed oil
Flaky sea salt, such as Maldon
2 cups Niçoise olives (or Kalamata)
4 anchovy filets, rinsed of salt and patted dry
1 garlic clove, minced
1 tablespoon finely chopped thyme leaves
2 tablespoons sherry vinegar, plus more as needed
1½ cup extra-virgin olive oil
For Marinating Lamb:
Place lamb rack in an airtight container. Coat with olive oil and top with a couple turns of fresh black pepper. Add garlic and rosemary to the container. Cover and refrigerate for at least 6 hours to overnight.
For Roasting Lamb:
Set lamb at room temperature for 30 minutes. Preheat the oven to 300°F.
Remove lamb from the marinade, brushing off rosemary needles.
Heat a large sauté pan over high heat. Add the grapeseed oil.
Season the lamb generously with salt and pepper. Once the oil is hot, place the rack, fat side down, in the pan. Lower the heat to medium high and sear on all sides until browned, about 2 minutes per side. Transfer rosemary and garlic from the marinade to the pan and baste the lamb in the oil for 30 seconds.
Place the pan in the oven and roast until a digital thermometer inserted into the center reaches the internal temperature reaches 130°F, about 5 to 15 minutes. With practice, you can also tell the doneness of the lamb by taking the tweezers and testing how firm the meat is by gently poking the center of the lamb with the tweezers. Depending on the push back of the meat will determine how rare or cooked the lamb is. Pull the lamb out of the oven and let it rest for 5-10 minutes to carry over to the perfect medium rare, (135°F). Cut into chops by cutting along the bone of the chops. Season with salt and pepper if necessary.
For Tapenade Sauce:
Remove pits from olives by pressing down on an olive, one at a time, using the flat side of a knife and your body weight.
Mince the anchovy fillets and roughly chopped the pitted olives. Combine them in a small bowl along with the garlic, thyme and the vinegar. Stir in the olive oil. Season with salt, pepper and more vinegar, as needed. Note: To turn this into a standard tapenade, finely chop the olives and reduce the olive oil by one cup.