Side Pannel
Sat-Dinner: Lamb with Olive Pepper Tapenade
Sat-Dinner: Lamb with Olive Pepper Tapenade
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Lamb/Sheep
Ingredients List
- 3 lb Butterflied leg of lamb
- 2 tb Dijon mustard
- 1 tb Fresh rosemary, chopped, or
- -1 ts dried
- 1 ts Pepper
- 1 Garlic clove, minced
- Olive oil
Directions
OLIVE PEPPER TAPENADE
2 Sweet red peppers
1/4 c Fresh parsley, chopped
1/4 c Pitted oil-cure black olives
1 tb Fresh parsley, chopped
1 ts Dijon mustard
1 Garlic clove, minced
Salt
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
2 Sweet red peppers
1/4 c Fresh parsley, chopped
1/4 c Pitted oil-cure black olives
1 tb Fresh parsley, chopped
1 ts Dijon mustard
1 Garlic clove, minced
Salt
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
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