Herb Crusted Leg of Lamb with Tapenade

Name: Herb Crusted Leg of Lamb with Tapenade
Prep time: 2 h 49 min
Cook time: 2 h 49 min
Total time: 2 h 49 min
Yield: 8
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, optional; 2 Tbsps capers; 1 Tbsp chopped garlic; 2 small cloves garlic; 6 garlic cloves, peeled and smashed; 8 servings Kosher salt and pepper; 8 servings Kosher salt and black pepper; 1 whole leg of lamb, deboned; 2 teaspoons lemon juice; 1 teaspoons minced lemon peel; 237 milliliters pitted Nicoise olive or pitted Kalamatas; 59 milliliters extra-virgin olive oil; 8 servings Extra-virgin olive oil; 2 Tbsps chopped Italian parsley; 2 Tbsps cracked black pepper; 1 Tbsp chopped rosemary; 3 sprigs rosemary; 1 shallot, peeled and chopped; 1 bunches thyme; 1 Tbsp chopped thyme; 473 milliliters water

Herb Crusted Leg of Lamb with Tapenade might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 38g of protein, 32g of fat, and a total of 454 calories. From preparation to the plate, this recipe takes approximately 2 hours and 49 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up rosemary, olive oil, rosemary, and a few other things to make it today.

Instructions

De-bone and trim the leg well or have your butcher do it. Smash the garlic cloves and mix with the rosemary, thyme sprigs, and cracked pepper.

Ingredients you will need

Cracked Pepper

Whole Garlic Cloves

Fresh Thyme

Rosemary

Bone

Add 1/2 cup of olive oil and rub all over the meat. Marinate, covered, in the refrigerator, for 1 to 2 days.

Ingredients you will need

Olive Oil

Meat

Dry Seasoning Rub

Remove the herb sprigs and garlic cloves from the meat.

Ingredients you will need

Whole Garlic Cloves

Meat

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Mix the chopped garlic, rosemary, and thyme with enough olive oil to dampen into an almost paste-like consistency.

Ingredients you will need

Olive Oil

Rosemary

Garlic

Thyme

Add salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Season the lamb well with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Spread the interior liberally with tapenade.

Ingredients you will need

Spread

Roll up and tie with string.

Ingredients you will need

Roll

Heat a large saute pan over medium-high heat.

Equipment you will use

Frying Pan

Add 2 tablespoons of olive oil and place the lamb in the pan, fat-side down. Sear until golden and turn over so that all sides are seared.

Ingredients you will need

Olive Oil

Lamb

Equipment you will use

Frying Pan

Place fat side up in the pan and use a large fork to hold the lamb while you drain off any excess fat.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Pat the chopped herbed mixture all over the outside of the lamb.

Ingredients you will need

Lamb

Add 2 cups of water to the pan and roast for 1 1/2 hours until a meat thermometer reads 125 degrees F.

Ingredients you will need

Water

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Let the meat rest for 15 minutes before slicing. Slice thinly and serve with roasted potatoes.

Ingredients you will need

Roast Potato

Meat

Serve extra tapenade on the side or pan juices.

Ingredients you will need

Tapenade

Equipment you will use

Frying Pan

Place all the ingredients except the olive oil and the parsley in a food processor. Chop coarsely by pulsing the machine.

Ingredients you will need

Olive Oil

Parsley

Equipment you will use

Food Processor

Drizzle in the olive oil and pulse a few more times, season with salt and pepper. Fold in the parsley by hand. The tapenade is best when made a day in advance so flavors have time to marry.

Ingredients you will need

Salt And Pepper

Olive Oil

Tapenade

Parsley