Mediterranean Roasted Leg of Alberta Lamb with Olive Tapenade

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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

black pepper


  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

Leg Oven/Slow-Cooker Roast/Braised

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522