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Lamb with Tapenade Crust
1 (2- to 3- lb.) boneless leg of lamb
1/2 of a (11.1- oz.) jar pitted kalamata olives, drained
1 clove garlic
1 tbsp. capers
1 tbsp. fresh lemon juice
1 tbsp. good quality extra virgin olive oil
freshly ground pepper to taste
1/2 cup panko breadcrumbs
Prep time: 20 minutes, Cook time: 45 to 50 minutes, Serves: 6
2. Remove netting from lamb; cut away and discard any large sections of fat. Roll lamb back up and tie with kitchen string in 2 places to help keep tapenade coating from pulling off with netting.
3. To prepare tapenade, puree olives, garlic, capers and lemon juice in a food processor. With the machine running, slowly pour in oil; season with pepper to taste.
4. Place lamb on a baking sheet. Stir together tapenade and breadcrumbs; pat mixture onto the surface of lamb.
5. Bake for 30 minutes, then reduce oven temperature to 350°F. Continue cooking for another 15 to 20 minutes or until lamb is cooked to desired doneness: about 135°F for medium-rare, using a meat thermometer.
Tip! Traditionally, tapenade is made with anchovies. To add incredible flavor without tasting "fishy," add 1 tbsp. anchovy paste to your homemade tapenade.
Syrah - The bold flavor of this lamb needs a hearty wine. A big Syrah meets the challenge, with spice, raspberry, licorice and herbal aromas.
280 calories, 30 g protein, 11 g total fat (3 g sat., 0 g trans), 13 g carbohydrate, 1 g fiber, 0 g sugar, 90 mg cholesterol, 390 mg sodium, 6 points