| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | Lamb, Main dish | 8 | Servings |
INGREDIENTS
| 3 | lb | Butterflied leg of lamb |
| 2 | T | Dijon mustard |
| 1 | T | Fresh rosemary, chopped or |
| 1 ts dried | ||
| 1 | t | 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 | T | Fresh parsley, chopped |
| 1 | t | Dijon mustard |
| 1 | Garlic clove, minced | |
| Salt |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 240
Total Fat: 26.7g
Cholesterol: 114mg
Sodium: 191.1mg
Potassium: 547.2mg
Carbohydrates: 3.1g
Fiber: 1.1g
Sugar: 1.6g
Protein: 32.3g