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1 Leg Alberta
Lamb
Fresh Oregano & Rosemary (or dried)
amounts will vary according to the size of the leg
Extra Virgin Oil
Salt & Pepper
10 whole cloves of garlic
Method:
Pierce the leg of Alberta Lamb and stuff with cloves of garlic. Rub with
oil, salt and pepper and herbs. Cook at 375 degrees until rare to medium-rare
(120 degrees on a meat thermometer). Allow to rest for 10 minutes, the
internal temperature will be at 130 degrees.
Tapenade:
3/4 cup pitted black olives
1/4 cup capers, drained
1/2 cup olive oil
8 anchovy fillets
5 cloves garlic, peeled
black pepper
Method:
Puree on high speed. Serve on the side as a condiment for Alberta Lamb
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