Busters Recipes

Lamb with Black Olive and Anchovy Sauce
 
6 lamb loins, 1/2 pound each
2 tbsps. olive oil
2 tsps. thyme, chopped
1 tsp. rosemary, chopped
1 tsp. garlic, chopped
1 tbsp. butter
1/2 cup white wine
1 cup lamb stock
1/4 cup tomato puree
2 tbsps. black olives, chopped
1 tbsp. anchovies, chopped
salt and pepper to taste
 
Rub the lamb loins with olive oil. Season with thyme and rosemary. Allow to marinate for at least on hour prior to grilling.
Prepare the sauce by sauteing the garlic in butter until lightly brown. Add the white wine and reduce to 1 Tbsp. Add lamb stock and tomato puree and reduce to 1 cup. Add olives, anchovies, salt and pepper. Set aside.
Grill the lamb loins.
To serve, place warm sauce on plates with sliced lamb on top.
Makes 6 servings.