Dinner: Janet McCracken's Rib Roast with Tapenade
Recipe by Janet McCracken Be sure to start one day ahead; the tapenade-coated roast needs to chill overnight for the seasonings to penetrate the meat. Serve this showstopper with a no-fuss seasonal side, like <epi:recipelink id="51134530">glazed carrots<
Ingredients
1 cup brine-cured pitted black olives (such as Kalamata)
1 cup brine-cured pitted green olives (such as Picholine)
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
3 garlic cloves, chopped
1 anchovy fillet packed in oil, drained
Instructions
Pulse all ingredients in a food processor until a coarse purée forms. DO AHEAD: Tapenade can be made 1 week ahead. Place in a small bowl. Cover; chill.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
