Best end of lamb tapenade – David Cavallier

11 September 2006
Best end of lamb tapenade – David Cavallier

Ingredeints (serves one)

1 best end of lamb - eye of meat only
30g live yogurt
25g tapenade
1 sheet caul fat
Olive oil
1 x 10cm disc dauphinoise potatoes or potato galette
40ml lamb jus
8 leaves of basil
11/2 plum tomatoes, deseeded and skinned


Marinate the lamb in the yogurt for two days. Spread the tapenade over the caul fat and use to wrap the lamb. Drizzle with a little olive oil and wrap in clingfilm, tying at each end. Steam the lamb for 8-10 minutes, rest for 6-8 minutes, then cut into three. Pan-fry the potato until golden brown. Heat the lamb jus and add the basil and tomatoes. Spoon the sauce on to the plate and put the potato and lamb on the sauce.

David Cavalier

Photo © Sam Bailey

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking