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
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
- Iron 21.0
- Folate 8.0
- Calcium 2.0