BUTTERFLIED LEG OF LAMB WITH TAPENADE

By jarren

Ingredients

• Lamb:
• Butterflied leg of lamb (about 3 lb/1.5 kg) 1
• 2 tbsp Dijon mustard 25 ml
• 1 tbsp chopped fresh rosemary (or 1 tsp/5 ml.dried) 15 ml
• 1 tsp pepper 5 ml
• 1 clove garlic, minced
• Olive oil
• Olive Pepper Tapenade:
• 2 Sweet red peppers
• 1/4 cup pitted oil-cured black olives 50 ml
• 1 tbsp chopped fresh parsley 15 ml
• 1 tsp Dijon mustard 5 ml
• 1/2 tsp pepper 2 ml
• 1 clove garlic, minced
• Salt

Details

Servings 8

Preparation

Step 1

Lamb:

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 to 20 minutes or until charred. Let cool; peel and seed, discarding stem and ribs. If 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 375°F (190°C) oven for 5 minutes. Place lamb on sheet; roast for 30 minutes or until meat thermometer registers 140°F (60°C) for rare.

Transfer lamb to cutting board and tent with foil; let stand for 10 minutes. Spread with tapenade; carve into 1/4-inch (5 mm) thick slices.