Mediterranean Roasted Leg of Alberta Lamb with Olive Tapenade

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Ingredients:

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

Tapenade

¾ cup pitted black olives

8 anchovy fillets

¼ cup capers, drained

5 cloves garlic, peeled

½ cup olive oil

black pepper

Method:

1. Pierce the leg of Alberta Lamb and stuff with cloves of garlic.
2. Rub with oil, salt and pepper and herbs.
3. 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˚.
4. Puree ingredients for Tapenade on high speed. Serve on the side as a condiment for Alberta Lamb.

Recipe courtesy of Chef Darren Nixon