Seared Lamb Chops with Olive Jus

OLIVE COMPOUND
4 tablespoons (1/2 stick) butter, softened
2 teaspoons Dijon mustard
1 tablespoon minced fresh basil
2 teaspoons minced garlic
2 teaspoons minced lemon zest
2 tablespoons finely chopped Italian parsley
1/4 cup pitted kalamata olives, chopped
8 thick Australian loin lamb chops
Kosher salt
Coarsely ground black pepper
3 tablespoons olive oil, or as needed
1 cup chicken stock or demi-glace
Italian parsley sprigs, for garnish

1. To prepare Olive Compound, in a mixer or food processor,whip butter with all ingredients except olives until fluffy and well combined. Mix in olives. This can be made in advance and refrigerated for 1 week,or frozen for 1 month.
2. When ready to cook the lamb, have olive compound at room temperature. Preheat oven to 475°F.
3. Salt and pepper chops liberally on both sides. Heat 1 tablespoon oil in a heavy skillet over medium-high to high heat. When very hot, add 2-3 chops, being careful not to overcrowd. Quickly sear on each side until browned but not cooked through. Transfer to a rack over a rimmed baking sheet. Repeat with remaining chops, using additional oil as needed. Reserve skillet to make sauce.
4. Roast lamb for 20 minutes, or until internal temperature is 135-140°F (medium-rare).
5. Place skillet in which lamb was browned over high heat, add chicken stock/demi-glace and boil liquid for 2-3 minutes, or until reduced to a glaze. Remove from the heat and vigorously whisk in the olive compound.
6. To serve, spoon the sauce over the lamb and garnish with parsley.
Makes 4 servings.

Roast Leg of Lamb with Fennel and Orange Rub

Finely minced zest of 2 oranges
2 tablespoons toasted fennel seed, ground
1 tablespoon kosher salt
1 1/2 teaspoons cracked black pepper
1 tablespoon Dijon mustard
2 tablespoons minced fresh rosemary
2 teaspoons minced fresh garlic
1/4 cup extra-virgin olive oil
5 pounds boneless, trimmed Australian leg of lamb
1. To prepare the rub, place grated orange zest, fennel seed, salt, pepper, mustard, rosemary, garlic and olive oil in a small bowl and mix together well.
2. Remove netting from lamb. Rub 1/3 of the rub mixture over the inside surfaces of the leg. Tie the roast together with 3 pieces of string.
3. Place a roasting rack in a shallow roasting pan or sided baking sheet. Rub remainder of rub all over the outside of the roast. Marinate, covered and refrigerated, for at least 1 hour, or up to overnight.
4. When ready to roast, preheat oven to 450°F.
5. Roast lamb for 15 minutes, then turn oven temperature down to 325°F.
Continue roasting for about 1 hour, or until internal temperature is 135-140°F
6. Let the lamb rest for 5-10 minutes before serving. To serve, remove string and cut against the grain in thin slices.
Makes 8-10 servings.