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

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Celebrate Easter with some of our most delicious recipes. From ham and lamb to "what to do with all of those leftover eggs," we've got ideas that'll keep your Easter hoppy!


Lamb with Tapenade Crust

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

1. Preheat oven to 425°F.

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.

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.
Nutritional Information:
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


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