Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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