From Waitrose recipes
340g jar Waitrose Whole Black Natural Olives in brine (not pitted), washed
142g jar Cooks’ Ingredients Nonpareille Capers, drained
100g jar Waitrose Anchovy Fillets in Extra Virgin Olive Oil
20g pack mint, leaves only
25g pack basil, leaves only
6 tbsp olive oil, plus 1 tbsp for cooking
Zest and juice of 1 lemon
8 pieces of essential Waitrose British lamb (shoulder, loin or rack chops or leg steaks)
For the tapenade, remove the stones from the black olives by placing them on a baking tray with another baking tray on top. Roll the top tray back and forth until the flesh separates. Place it in a food processor with the rest of the ingredients, except the lamb and the 1 tbsp of oil. Blitz together until a thick paste is formed.
Place the tablespoon of oil in a frying pan over a high heat until it is smoking hot. Add the lamb and flip over every 15–20 seconds until cooked to medium rare (3–5 minutes approximately) or to your liking, before leaving it to rest for 5 minutes. Spread some of the tapenade on top of the lamb pieces and serve. Alternatively, barbecue the lamb and spoon over a dollop of tapenade while it is still warm.
Yums! Making tapenade is so simple. Just dump the ingredients into the blender and blitz it! The tapenade goes really well with the lamb; it’s strong enough to complement the taste of the lamb.
You can watch how Heston Blu does it here