|
|
|
|
 |
|
|
| Sat-Dinner: Lamb With Olive Pepper Tapenade Recipe |
Category: Lamb / Entrees
Rating:
N/A
Servings: 8
|
|
|
Ingredients
3 lb butterflied leg of lamb
2 tablespoon dijon mustard
1 tablespoon fresh rosemary, chopped, or 1 ts dr; ied
1 teaspoon pepper
1 garlic clove, minced
1 olive oil
----OLIVE PEPPER TAPENADE----
2 sweet red peppers
1/4 cup fresh parsley, chopped
1/4 cup pitted oil-cure black olives
1 tablespoon fresh parsley, chopped
1 teaspoon dijon mustard
1 garlic clove, minced
1 salt
Cooking Directions:
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
entrees,lamb
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
