Ingredients
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
Sat-Dinner: Lamb With Olive Pepper Tapenade Recipe brought to you by Recipe Ideas
Categories: Dinner; Fruit; Lamb; Meat
The History of Recipes
Recipes as an idea can be found back into distant history, in fact as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, generally, these early cook books were just primitive hieroglyphic recipes for food preparation.
Moving our culinary historical trip onwards, there are some interesting books which were published in the 14th Century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that is familiar to us all today, but rather accounts of the types of meals enjoyed by the upper classes. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in manuscripts on cooking, most of which are now in private cookery archives. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Sat Dinner_ Lamb With Olive Pepper Tapenade recipe.
