Seared Lamb Loin with Black Truffle Tapenade

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 6


For Lamb Loin:
2 tablespoons olive oil
2 pounds lamb loin
1 sprig rosemary
2 sprigs thyme
2 cloves garlic
Kosher salt and black pepper to taste

For Black Truffle Tapenade:
½ cup Nicoise olives
2 tablespoon Capers
1 oz. anchovies
1 tablespoon lemon juice
½ teaspoon Dijon mustard
1 teaspoon Truffle Paste
2 tablespoon Black Truffle, peelings
¼ cup Truffle Oil
about a cup Extra Virgin Olive Oil
2 tablespoon parsley, chopped
1 tablespoon mint, chiffonade


For Lamb Loin:
Preheat oven to 350º.
Season lamb with salt and pepper. In a large skillet over medium high heat place one tablespoon of olive oil add lamb and sear on all sides until well browned. Transfer lamb to a large oven proof skillet, place remaining olive oil, rosemary, thyme, and garlic in pan. Cook in oven for 10-12 minutes for medium rare.

For Black Truffle Tapenade:
In a food processor, combine first seven ingredients and blend until smooth. With the machine on slowly pour in the oils. Remove and stir parsley and mint.


Suggested Pairing: