Sat-Dinner: Lamb With Olive Pepper Tapenade Recipe

3 lb butterflied leg of lamb
2 tbsp dijon mustard
1 tbsp fresh rosemary, chopped, or 1 ts dr, ied
1 tsp pepper
1 garlic clove, minced
1 olive oil

OLIVE PEPPER TAPENADE

2 sweet red peppers
1/4 cup fresh parsley, chopped
1/4 cup pitted oil-cure black olives
1 tbsp fresh parsley, chopped
1 tsp dijon mustard
1 garlic clove, minced
1 salt


Directions

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 1/4-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@msn.com

Servings: 8 servings

Categories: Dinner; Fruit; Lamb; Meat

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