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Herb-Crusted Leg of Lamb with Olive-Tapenade

Herb-Crusted Leg of Lamb with Olive-Tapenade
Total Time:
1 hour, 45 minutes
Active Time:
10 minutes


... For the Herb-Crusted Leg of Lamb
Aluminum foil
1 whole leg of lamb (6–7 lbs)
1 tablespoon kosher salt
1 1/2 teaspoons pepper
1 (4-oz) tube Italian herb paste
... For the Olive Tapenade
1 tablespoon fresh Italian parsley, coarsely chopped
1 (10-oz) jar of garlic stuffed olives, drained and coarsely chopped
1 (7-oz) jar pitted black olives, drained and coarsely chopped
1/4 cup olive oil
2 tablespoons red wine vinegar


  1. Prepare leg of lam. Preheat oven to 425°F. Place lamb on foil-lined baking sheet; pat dry with paper towels.
  2. Season lamb evenly with salt and pepper, then coat with herb paste. Roast 20 minutes.
  3. Reduce heat to 325°F and continue to cook 45–60 more minutes until the internal temperature reaches 130°F for medium rare. Let lamb rest 10–15 minutes before slicing; serve with olive tapenade (recipe continues).
  4. Prepare tapenade. Chop parsley and assorted olives, place in medium bowl. Stir in oil and vinegar until combined.

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Nutritional Information

CALORIES (per 1/8 recipe) 610kcal; FAT 38.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 180mg; SODIUM 2040mg; CARB 5g; FIBER 1.00g; SUGARS 0g; PROTEIN 54g; CALC 4%; VIT A 6%; VIT C 100%; IRON 25%

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