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
pepper to taste freshly ground
1/2 cup panko breadcrumbs (In the Asian Foods section)
Prep time: 20 minutes, Cook time: 45 to 50 minutes
Preheat oven to 425°F. Remove netting from lamb;
away and discard any large sections of fat. Roll
back up and tie with kitchen string in 2 places to
keep tapenade coating from pulling off with netting.
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. Place lamb on a baking sheet. Stir together
tapenade and breadcrumbs; pat mixture onto the
surface of lamb. 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.
Makes 6 servings.
Tip! Traditionally, tapenade is made with anchovies.
To add incredible flavor without tasting "fishy," add
tbsp. anchovy paste to your homemade tapenade.
Wine Pairing: Qupé Central Coast Syrah
The bold flavor of this lamb needs a hearty wine.
big Syrah meets the challenge, with spice,
licorice and herbal aromas.
The bold flavor of this lamb needs a hearty wine. A big
Syrah meets the challenge, with spice, raspberry,
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