Français - Currently listing 2,459 recipes in 84 categories!

Latest Recipes


Vote for us on Google --->
Lamb With Olive Pepper Tapenade: Date Added: 13 Nov 2009
Listed in: Lamb

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

Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.


Recipe Links:

Add New Recipe

Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version


Mesures liquides Mesures solides Température Cuisson au gaz

Rate this Recipe:
  • Currently 2.13/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 2.1/5 (23 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Lamb Ribs with red currants Lime Marinated Lamb Lamb flavors of the Orient Irish Stew Cossack Braised Lamb

Recipe Cloud Tags:



Copyright ©


Thank you, your comments will be reviewed shortly!

All Cooking Sites