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Lamb fillet with tapenade filling, roasted in a basil crust

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Lamb fillet with tapenade filling, roasted in a basil crust

  • 1 rack of lamb, deboned (keep the bones and off-cuts)
  • 500ml veal stock
  • 100ml olive oil
  • Salt, pepper
  • 2 sprigs of thyme
  • 1 carrot
  • 1 onion


  • 150g stoned black olives
  • 5 anchovy fillets in oil
  • 100ml olive oil
  • 1 garlic clove

Basil crust
  • 1 bunch basil
  • 1 garlic clove
  • 50ml olive oil
  • 2 tablespoons pine nuts
  • 100g breadcrumbs
  • 150g grated parmesan
  • 20g butter
  • Salt, pepper

Lamb fillet with tapenade filling
Prepare the basil crust:
Blend the basil leaves with the garlic clove, pine nuts, butter and olive oil, season with salt and pepper.
Add the breadcrumbs and parmesan to obtain a batter. Refrigerate.

Prepare the tapenade:
Blend the black olives, anchovies and garlic to form a paste. Refrigerate.
Dice the off-cuts and crush the lamb bones. Brown the pieces without fat in a frying pan, add a drop of olive oil together with the chopped carrot and onion. When brown, add a crushed garlic clove, let the juices cook, and deglaze with the veal stock. Leave to simmer for 10 minutes.

Strain the mixture and reduce to obtain a syrupy substance.
- Season the lamb fillet with salt and ground pepper, and seal it in a pan.
- Stuff the centre of the fillet with the tapenade.
 - Spread out the basil crust between two sheets of cling film with a rolling pin. Place the fillet onto the rolled out crust, then fold and twist it like a candy wrapper before removing the cling film.
- Cook the lamb for 15 minutes in an oven at 180°C.
- When cooked, let the meat rest for 5 minutes in the oven under a sheet of aluminium foil before slicing, to tenderise the meat.

Cut the lamb fillet in round slices and arrange on an INTENSITY plate. Cover with the cooking juice. Serve with a potato pancake.

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