Lamb recipes |
Lamb With Olive Pepper Tapenade |
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 |
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. |