Merino Topsides w/ Tapenade

Lamb Topsides w/ Tapenade

Sarah MickeyAll Recipes, Lamb Recipes Leave a Comment

Lamb Topsides w/ Tapenade

Makes 6 Servings
wine WINE PAIRING
Cabernet Franc

The topside is a small, flavorful muscle in the lamb leg that makes a nice mini-roast or can be sliced into steaks. This recipe pairs tender, delicious seared Lamb with an herby, zesty olive tapenade for brightness & contrast.

INGREDIENTS
  • 2 Lamb Topsides
  • 1 tbsp High Heat Oil (Grapeseed, Peanut or Canola)
  • Fresh Oregano Leaves for Garnish
  • Orange Zest for Garnish
  • Fine Extra Virgin Olive Oil
  • Salt & Pepper
  • Tapenade
  • 2 cups Green Olives
  • Zest of 1 Orange
  • 1/4 cup Orange Juice
  • ½ tsp Red Chile Flakes
  • 1 tbsp Capers, drained & rinsed
  • 2 tsp Fresh Rosemary Leaves
  • 1 cup Italian Flat Leaf Parsley
  • 1 tsp Raisins (could substitute Honey)
  • 1/3 cup Extra Virgin Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1/8 tsp Anchovy Paste
  • ¼ tsp Sea Salt
  • Optional: ¼ cup Fennel Fronds

DIRECTIONS

1

Put all the tapenade ingredients in a blender. Blend, stopping and stirring as necessary, until combined and chopped to the right consistency.
2

Remove any silver skin from the topsides (how to remove silver skin). Trim off the inch flap/tail off the end of each (a the portion that’s much thinner than the rest of the steak) and use it in stir fries or sauté as a snack.

Slice the remaining steaks across the grain (including a small portion of the fat cap on each) into 1 ¼” steaks (err on the side of cutting thicker rather than thinner).

You should get three steaks out of each topside.

3

Generously season the steaks with salt and pepper.
4

Oil a cast iron skillet or frying pan with the high heat oil. Get it hot over medium-high heat.
5

Sear the steaks in batches, taking care not to crowd the pan. Sear the steaks on one side to develop a nice crust, then reduce the heat slightly, and flip them to cook the rest of the way through.

To cook the steaks to medium rare, check them with a thermometer and remove them from the heat at about 110-115F. A visual cue to medium rare is a good quantity of juices rising to the surface of the top of the meat.

Optional: If the steaks are cut thicker or you’re worried about over-browning the bottom before reaching your preferred doneness, you could roast them in a 400 degree oven instead (after searing one side & flipping).

6

Rest the steaks, covered, for ten minutes.
7

Spread a layer of tapenade on plates or platters. Slice the steak against the grain and layer the slices above the tapenade.
8

Garnish with the orange zest, oregano leaves and a drizzle of extra virgin olive oil. Serve.
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