Sat-Dinner: Lamb With Olive Pepper Tapenade

This dish features a succulent butterflied leg of lamb roasted to perfection and topped with a vibrant olive and pepper tapenade. The combination of tender meat, tangy Dijon mustard, and aromatic rosemary creates a rich, savory flavor profile that is both comforting and elegant. Ideal for family dinners or special gatherings, this recipe offers a sophisticated yet approachable meal. The tapenade adds a burst of Mediterranean freshness, cutting through the richness of the lamb. Simple to prepare with accessible ingredients, it delivers a restaurant-quality experience at home.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 2456.1

Dietary: Gluten-free

Description

This dish features a succulent butterflied leg of lamb roasted to perfection and topped with a vibrant olive and pepper tapenade. The combination of tender meat, tangy Dijon mustard, and aromatic rosemary creates a rich, savory flavor profile that is both comforting and elegant. Ideal for family dinners or special gatherings, this recipe offers a sophisticated yet approachable meal. The tapenade adds a burst of Mediterranean freshness, cutting through the richness of the lamb. Simple to prepare with accessible ingredients, it delivers a restaurant-quality experience at home.

Ingredients

3 pound Butterflied leg of lamb
2 tablespoon Dijon mustard
1 tablespoon Fresh rosemary, chopped
1 teaspoon Dried rosemary (if fresh not available)
1 teaspoon Black pepper, freshly ground
1 clove Garlic, minced
2 tablespoon Olive oil
1/2 cup Pitted olives, chopped

Directions

1
Preheat the oven to 400&# 194;Â°F (200ÃÂ°C).
2
Pat the butterflied leg of lamb dry with paper towels.
3
In a small bowl, combine the Dijon mustard, chopped fresh rosemary (or dried), minced garlic, black pepper, and olive oil to create a paste.
4
Rub the mustard-herb mixture evenly over the entire surface of the lamb.
5
Place the lamb on a roasting rack set inside a roasting pan.
6
Roast in the preheated oven for approximately 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 135ÃÂ°F (57ÃÂ°C) for medium-rare.
7
While the lamb roasts, mix the chopped pitted olives with a teaspoon of olive oil to form the tapenade.
8
Remove the lamb from the oven and transfer it to a cutting board.
9
Tent the lamb loosely with foil and let it rest for 15 minutes before slicing.
10
Slice the lamb against the grain into thin strips.
11
Serve the sliced lamb topped with the olive tapenade.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2456.1kcal

% Daily Value *
Total Fat 276.5g426%
Saturated Fat 173.8g870%
Cholesterol 732.1mg245%
Sodium 2254.4mg94%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.8g4%
Sugars 0.5g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the tapenade, you can use Kalamata, Gaeta, or Manzanilla olives depending on your preference for brininess and sweetness.

Letting the lamb rest after roasting is crucial to retain juices; do not skip this step.

If using dried rosemary, use 1 teaspoon for every 1 tablespoon of fresh rosemary called for.

Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently or serve cold in salads.

Keywords: lamb, tapenade, olive, rosemary, dijon, roasted, leg of lamb, mediterranean, garlic, pepper, dinner, main course, herbs, roast

Read it online: https://www.chefs-mate.com/recipe/sat-dinner-lamb-with-olive-pepper-tapenade/