Tapenade Roast Leg of Lamb

Author: Canadian Living

The tapenade's flavours of garlic and olive in the stuffing are a natural fit with lamb. The filling also keeps the roast juicy. Serve with Green Beans with Pine Nuts.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: March 2006

Ingredients

  • 1 boneless leg of lamb (about 3-1/2 lb/1.75 kg)
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Tapenade:
  • 1 clove garlic minced
  • 2 anchovy fillets (or 2 tsp/10 mL anchovy_paste)
  • 1 cup drained oil-cured black olives pitted
  • 1 tablespoon rinsed drained caper
  • 1/4 teaspoon pepper
  • 2 tablespoons extra virgin olive oil

Method

Tapenade: In food processor, coarsely chop together garlic, anchovies, olives, capers and pepper; pulse in 1/4 cup (50 mL) water and oil until in chunky paste. Set aside.

Open leg of lamb and place, fat side down, on work surface. Spread with tapenade; roll up and tie with kitchen string at 1-1/2-inch (4 cm) intervals.

Place lamb on rack in roasting pan. Rub all over with oil; sprinkle with salt and pepper. Roast in 325°F (160°C) oven until meat thermometer registers 150°F (65°C) for medium-rare, about 1-1/2 hours, or 160°F (70°C) for medium. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving.

Meanwhile, skim fat from pan juices; strain into gravy boat. Serve with lamb.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 644 mg
  • Protein 29 g
  • Calories 291.0
  • Total fat 18 g
  • Cholesterol 91 mg
  • Saturated fat 4 g
  • Total carbohydrate 1 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tapenade Roast Leg of Lamb

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