ROAST LEG OF LAMB WITH OLIVE AND ROSEMARY PASTE

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Roast Leg of Lamb with Olive and Rosemary Paste image

Provided by Ed Behr

Categories     Food Processor     Garlic     Lamb     Olive     Roast     Easter     Low Carb     Rosemary     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

1 cup brine-cured black olives (such as Kalamata), pitted
3 large garlic cloves
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/4 cup olive oil
1 4 1/2-pound boneless leg of lamb

Steps:

  • Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb.
  • Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.

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