Lamb with Tapenade Crust Recipe - Recipe Center - Raley’s Family of Fine Food Stores


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Lamb with Tapenade Crust
Lamb with Tapenade Crust
Ingredients
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)
Directions
Prep time: 20 minutes, Cook time: 45 to 50 minutes

Preheat oven to 425°F. 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.
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. 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
1
tbsp. anchovy paste to your homemade tapenade.

Wine Pairing: Qupé Central Coast Syrah
The bold flavor of this lamb needs a hearty wine.
This
big Syrah meets the challenge, with spice,
raspberry,
licorice and herbal aromas.
Wine Suggestion
Syrah - The bold flavor of this lamb needs a hearty wine. A big Syrah meets the challenge, with spice, raspberry, licorice and herbal aromas.

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