Butterflied Mirrool Creek Leg of Lamb with olive tapenade

1 x 1.5 kg leg of Mirrool Creek Lamb – boned out and butterflied, Trim the fat and score the flesh both sides with a shark knife.
Place metal skewers through the meat to keep it flat when cooking

4 tblsp black olive tapenade
1 tblsp extra virgin olive oil
50g ground almonds
1 garlic clove, crushed
2 teaspoons rosemary
Sea salt
Freshly ground black pepper

Mix the tapenade with the rest of the ingredients and smear it all over the lamb on both sides. Set aside to marinate for 30 minutes at room temperature.

Preheat the oven to 200C
Place the lamb onto a baking tray and cook in the oven for 20-30 minutes until medium rare or a little longer if medium is preferred.
Remove from the oven and rest loosely covered with foil for 15 minutes before carving.

Sauce
½ cup black olive Tapenade mixed with 4 tbls of freshly chopped herbs (basil, rosemary leaves, parsley, chives)
Juice of 1 lemon
4 table extra virgin olive oil

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