Olives, rosemary, garlic, and capers give this recipe a Provençal accent. Pine Ridge Vineyards Contemplate, a berry-forward blend, has a bright, zesty quality that seems made for lean meats off the grill. Use some of the same wine in the tapenade to enhance the marriage.
½ cup (packed) chopped, pitted kalamata olives
½ cup (packed) chopped, pitted oil-cured olives
4 tablespoons drained and chopped capers
4 anchovy fillets, drained and minced
1 or 2 cloves garlic, minced
1 orange, zested
1 teaspoon chopped thyme
3 to 4 ounces extra-virgin olive oil
1 cup diced dried black mission figs
1 cup Pine Ridge Vineyards Red Wine
Salt and pepper to taste
2 cloves garlic, minced
2 tablespoons chopped rosemary
1 lemon, zested
2 teaspoons cracked black pepper
2 ounces extra-virgin olive oil
2 pounds lamb tenderloin*
Mix both types of olives, capers, anchovies, garlic, orange zest, thyme, and olive oil in a bowl and set aside.
Place the diced figs and red wine in a small heavy-bottomed saucepan. Simmer until liquid thickens. There should be 1 to 2 tablespoons of syrup remaining in the bottom of the pan. Remove from heat and set aside to cool.
When the figs have cooled, add to the olive mixture and adjust with salt and pepper to taste.
The tapenade may be made ahead and refrigerated. Bring to room temperature before use.
Stir together the garlic, rosemary, lemon zest, black pepper, and olive oil in a small bowl. Rub the mixture into the lamb loin. Wrap in plastic and refrigerate overnight.
Take the lamb out of the refrigerator 45 minutes before cooking. Sprinkle each tenderloin liberally with salt.
Heat a grill or grill pan to high. Drizzle the lamb with olive oil and grill until golden brown on both sides and cooked to medium-rare doneness, about 2 minutes per side. Let the lamb rest for 10 minutes before slicing.
Slice the lamb and drizzle tapenade on top. Pass the extra tapenade at the table.
*Any cut of lamb would be delicious with this preparation: lamb chops, leg of lamb, or lamb shoulder.