Method

To prepare the lamb, clean and divide the lamb loins into 6-ounce portions. In a large glass bowl, mix the garlic and oregano with the oil. Add the lamb and coat it with the oil mixture; cover tightly with plastic wrap and marinate overnight.

To prepare the jam, place the olives and garlic in a food processor and pulse until a paste is formed; set aside. Combine the sugar, apple juice, and coriander in a small pot and cook until syrupy. Add the olive paste and stir until incorporated and the olives have softened. Add the lemon juice. Season with salt and pepper to taste. The jam can be stored in an airtight container in the refrigerator for up to 2 weeks.

To cook, place the marinated lamb on a hot gas or charcoal grill and cook for approximately 4 minutes on each side or until medium-rare to medium, registering 145º to 160ºF on an internal cooking thermometer. Let the lamb rest for about 5 minutes before cutting. Serve with the jam.

Serves: 4

-From Cooking the Cowboy Way by Grady Spears with June Naylor/Andrews McMeel Publishing

 

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