Title: Sat-Dinner: Lamb with Olive Pepper Tapenade
Categories: Lamb, Main dish
Yield: 8 Servings

3 lb Butterflied leg of lamb
2 tb Dijon mustard
1 tb Fresh rosemary, chopped, or
-1 ts dried
1 ts Pepper
1 Garlic clove, minced
Olive oil

---------------------------OLIVE PEPPER TAPENADE---------------------------
2 Sweet red peppers
1/4 c Fresh parsley, chopped
1/4 c Pitted oil-cure black olives
1 tb Fresh parsley, chopped
1 ts Dijon mustard
1 Garlic clove, minced
Salt

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.

[If you are lucky enough to have any leftover lamb and tapenade, they make
great next-day sandwiches.] Per Serving: about 220 calories, 30 g protein,
9 g fat, 3 g carbohydrate good source iron.

Dinner Menu:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread

Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie
Stern Recipes from Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini