Sat-dinner: lamb with olive pepper tapenade
Yield: 8 Servings
Ingredients:
- 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 MMMMM-------------------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
Instructions:
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 Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
