Sat-Dinner: Lamb with Olive Pepper Tapenade
| Yield: | 8 Servings |
| Categories: | Main Dishes, Lamb |
| 3 | lb | Butterflied leg of lamb |
| 2 | tb | Dijon mustard |
| 1 | tb | Fresh rosemary, chopped, or 1 ts dried |
| 1 | ts | Pepper |
| 1 | Garlic clove, minced | |
| Olive oil | ||
| OLIVE PEPPER TAPENADE | ||
| 2 | Sweet red peppers | |
| 1/4 | c | Fresh parsley, chopped |
| 1/4 | c | Pitted oil-cure black olives |
| 1 | tb | Fresh parsley, chopped |
| 1 | ts | Dijon mustard |
| 1 | Garlic clove, minced | |
| Salt |
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