| Lamb, Roast with Olive Pepper Tapenade | Meats |
|
3 lb. butterflied leg of lamb
2 tbsp. Dijon mustard 1 tbsp. chopped fresh Rosemary 1 tsp. pepper 1 clove garlic, minced olive oil OLIVE PEPPER TAPENADE |
2 sweet red peppers
1/4 cup pitted oil-cured black olives 1 tbsp. chopped fresh parsley 1 tsp. Dijon mustard 1/2 tsp pepper 1 clove garlic,minced salt |
Trim fat from lamb. Combine mustard, rosemary, pepper and garlic; rub all over lamb. Let stand for one 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 stems and ribs. In a food processor, chop red peppers, olives, parsley, mustard and pepper. Stir in garlic.
Brush baking sheet lightly with oil; heat in 375¼F oven for 5 minutes. Place lamb on sheet; roast for 30 + minutes or until meat thermometer registers 140¼F 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. Makes 8 servings.