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Serves : 4
© Antonis Achilleos

How to Make It

Step 1    

Light a grill or preheat a large cast-iron grill pan. In a medium bowl, toss the lamb with 1 tablespoon of the olive oil and season with salt and pepper. Alternate the lamb on four 12-inch skewers with pieces of red onion.

Step 2    

In another bowl, combine the garlic with the balsamic vinegar and 3 tablespoons of the olive oil. Add the tomatoes and basil, season with salt and pepper and toss well.

Step 3    

Brush the bread on both sides with the remaining 1 tablespoon of oil. Grill, turning once, until toasted, about 2 minutes per side. Spread about 2 teaspoons of the tapenade on each toast. Grill the lamb until browned all over, 7 to 8 minutes for medium rare meat. Spread the remaining tapenade on the lamb.

Step 4    

Spoon the tomato salad onto large plates. Add a lamb skewer and a tapenade toast to each and serve.

Suggested Pairing

The rich lamb will stand up to and mellow a Cabernet Sauvignon's tannin. Opt for one from Argentina.

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