| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Lamb, Main dish |
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 |
| 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 |
|
|
Salt |
INSTRUCTIONS
OLIVE PEPPER TAPENADE
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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