Tapenade Roast Leg of Lamb
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 291 |
| pro | 29 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 1 g |
| fibre | 1 g |
| chol | 91 mg |
| sodium | 644 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 21 |
| folate | 8 |
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.
Ingredients
Preparation
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.
Source : Canadian Living Magazine: March 2006
- Keywords : Main Course; Lamb; Anchovies; Roast;
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