Ingredients

For the Lamb

• 2 cups Manzanilla olives, dehydrated and ground to a powder

• 1/3 cup rustic bread crumbs

• 1 teaspoon good quality mustard

• 1 large rack Merino lamb

For the Tart

• 1 ounce Manzanilla olives

• 2 cups heavy cream

• 2 whole eggs

• 1 tablespoon chopped chives

• 4 3 inch neutral tart shells

For the Mushrooms

• 4 royal trumpet mushrooms

• 2 cups olive brine

• 2 garlic cloves

For the Sauce

• 2 ounce reduced veal stock (available in most specialty stores)

• 1 ounce red wine

• 1 tablespoon chopped olives

• 1 teaspoon finely chopped shallots

For the Garnish

• 4 pinches fresh frisee

• 1 teaspoon white balsamic vinegar

Directions

Grill the lamb until caramelized on all sides (4-6 minutes).

Rub lamb with the olive powder-bread mixture using mustard as the “glue.” Roast in oven at 400 degrees for 6 minutes to bring to medium-rare.

Mix all ingredients of the tart together with a whisk. Fill the tart shells and bake at 350⁰ F for about 8 minutes. The custard should be almost set up but let it cool to finish the cooking process for a better, creamy tart.

For the sauce, reduce the meat broth with the red wine and shallots. Add the olives at the end of the process and set aside to sauce the plate.

Grill the mushrooms just to get good marks and pick up some grill flavor.

Toss frisee in a little vinegar, salt and pepper and use to brighten up the dish.

Plating

Place the tart in the center of a plate.

After letting the lamb rest a few minutes, slice and place on the plate.

Place the mushrooms attractively on the plate.

Dress the frisee and scatter around on the plate.

Drizzle the chunky sauce around the plate.