Sat-dinner: lamb with olive pepper tapenade
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Butterflied leg of lamb |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Fresh rosemary, chopped, or 1 ts dried |
| 1 | teaspoon | Pepper |
| 1 | Garlic clove, minced | |
| Olive oil | ||
| 2 | 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 | Garlic clove, minced | |
| Salt | ||
Directions
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@...
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