Recipe courtesy of Bobby Flay
Episode: Sonoma County CA
Save Recipe Print
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
6 servings

Ingredients

Easy Olive Tapenade:

Directions

In a small bowl, mix together the tapenade and mayonnaise. Set it aside. Cut the loaf of bread in 1/2 lengthwise and spread tapenade mayonnaise over the cut sides of both pieces. Arrange the sliced lamb on the bottom piece of the bread and season it with salt and pepper. Scatter the arugula over the lamb, and set the top half of the bread on top of the lamb and press down gently. Cut crosswise into individual servings and either serve immediately or refrigerate, tightly wrapped in wax paper, until ready to serve.

To Drink: A Russian River Valley pinot noir, such as Moshin or Gary Farrell Allen Vineyard, is the best choice.

Easy Olive Tapenade:

In a small bowl, toss together the olives and garlic. Add the parsley, basil, anchovy, capers, and lemon zest, mix together, season generously with black pepper, thin with olive oil, and set aside for 30 minutes before serving. The tapenade will keep in the refrigerator for a day or two, after which time its flavors will deteriorate.

You can make this tapenade using almost any olive, including the mixed olives sold at the olive bars common in upscale markets these days. If you select the olives yourself, try a mix of kalamatas, picholines, cracked green, and California black. Salted capers are available in good delis and markets.

Yield: about 1 cup

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Sardine and Bread Crumb Pasta with Puttanesca Salad

Recipe courtesy of Rachael Ray

Roasted Rack of Lamb with Icicle Radishes

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories