• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Sat-Dinner: Lamb with Olive Pepper Tapenade

  • Recipe Submitted by on

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


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

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

[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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