Lamb With Olive Pepper Tapenade: Date Added: 13 Nov 2009 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 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.

Yield: 8 servings

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