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Herb-Crusted Leg of Lamb with Olive-Tapenade
Recipes
Herb-Crusted Leg of Lamb with Olive-Tapenade
8 servings
1 hour, 45 minutes total (Active 10 minutes)

Ingredients

... For the Herb-Crusted Leg of Lamb
  • Aluminum foil
  • 1 whole leg of lamb (6–7 lbs)
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons pepper
  • 1 (4-oz) tube Italian herb paste
... For the Olive Tapenade
  • 1 tablespoon fresh Italian parsley, coarsely chopped
  • 1 (10-oz) jar of garlic stuffed olives, drained and coarsely chopped
  • 1 (7-oz) jar pitted black olives, drained and coarsely chopped
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar

Steps

    1. Prepare leg of lam. Preheat oven to 425°F. Place lamb on foil-lined baking sheet; pat dry with paper towels.
    2. Season lamb evenly with salt and pepper, then coat with herb paste. Roast 20 minutes.
    3. Reduce heat to 325°F and continue to cook 45–60 more minutes until the internal temperature reaches 130°F for medium rare. Let lamb rest 10–15 minutes before slicing; serve with olive tapenade (recipe continues).
    4. Prepare tapenade. Chop parsley and assorted olives, place in medium bowl. Stir in oil and vinegar until combined.

Amount per ⅛ recipe serving: Calories 610, Total Fat 38g, Sat Fat 11g, Trans Fat 0g, Chol 180mg, Sodium 2040mg, Total Carb 5g, Fiber 1g, Sugars 0g, Protein 54g, Calc 4%, Vitamin A 6%, Vitamin C 100%, Iron 25%