Yield: 8 Servings
Measure | Ingredient |
---|---|
3 pounds | Butterflied leg of lamb |
2 tablespoons | Dijon mustard |
1 tablespoon | Fresh rosemary, chopped, or 1 ts dried |
1 teaspoon | Pepper |
1 \N | Garlic clove, minced |
\N \N | Olive oil |
2 \N | Sweet red peppers |
¼ cup | Fresh parsley, chopped |
¼ cup | Pitted oil-cure black olives |
1 tablespoon | Fresh parsley, chopped |
1 teaspoon | Dijon mustard |
1 \N | Garlic clove, minced |
\N \N | Salt |
OLIVE PEPPER TAPENADE
Trim fat from lamb. Combine mustard, rosemary, pepper and garlic; rub all over lamb. Let stand for 1 hour at room temperature, or refrigerate for up to 8 hours.
Olive Pepper Tapenade: Meanwhile, broil red peppers, turning often, for 15-20 minutes or until charred. Let cool; peel and seed, discarding stem and ribs. In food processor, chop red peppers, olives, parsley, mustard and pepper. Stir in garlic; season with salt to taste.
Brush baking sheet lightly with oil; heat in 375F 190C oven for 5 minutes. Place lamb on sheet; roast for 30 minutes or until meat thermometer registers 140F 60C for rare. Remove to cutting board; tent with foil and let stand for 10 minutes. Spread with tapenade; slice into ¼-inch thick slices.
[If you are lucky enough to have any leftover lamb and tapenade, they make great next-day sandwiches.] Per Serving: about 220 calories, 30 g protein, 9 g fat, 3 g carbohydrate good source iron.
Dinner Menu:
Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...