1 Leg of Alberta Lamb
Fresh Oregano and Rosemary (or dried) amounts will vary according to the size of the leg
Extra Virgin Oil
Salt & Pepper
10 whole cloves of garlic
¾ cup pitted black olives
8 anchovy fillets
¼ cup capers, drained
5 cloves garlic, peeled
½ cup olive oil
- Pierce the leg of Alberta Lamb and stuff with cloves of garlic.
- Rub with oil, salt and pepper and herbs.
- Cook at 375˚ until rare to medium-rare (120˚ on a meat thermometer). Allow to rest for 10 minutes, the internal temperature will be 130˚.
- Puree ingredients for Tapenade on high speed. Serve on the side as a condiment for Alberta Lamb.
Recipe courtesy of Chef Darren Nixon