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Roasted Leg of Lamb with Olive and Orange Tapenade

Serves 12 to 14
Time 2 hr 25 min
This showstopper of a roast is flavored with fragrant herbes de Provence and dry mustard, and paired with a tangy olive tapenade spiked with fresh orange juice and zest.
Ingredients
  • 1 1/2 tablespoon dried herbes de Provence
  • 1 tablespoon dry mustard
  • 2 teaspoons coarse sea salt, divided
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sweet paprika
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 (6.0-pound) bone-in leg of lamb, trimmed of excess fat and tied
  • 1 cup pitted black olives, drained
  • 1 cup pitted green olives, drained
  • 1/4 cup lightly packed fresh flat-leaf parsley leaves
  • 3 oil-packed anchovies
  • 1 small orange, zest removed with a vegetable peeler and roughly chopped, and juiced
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Method

Preheat the oven to 450°F.

In a small bowl, stir together herbes de Provence, mustard, 1 1/2 teaspoons of the salt, onion powder, pepper, paprika and 1 1/2 tablespoons of the oil.

Rub mixture all over lamb and place on a rack set inside a roasting pan.

Roast until golden brown and sizzling, about 30 minutes.

Lower oven temperature to 350°F and continue to roast, basting lamb with pan juices once or twice, until done to your liking, 1 1/4 to 1 1/2 hours more for medium (an instant-read thermometer inserted into thickest part of meat, without touching bone, will register 145°F).

Transfer lamb to a cutting board and let rest for 15 minutes.

Meanwhile, combine olives, parsley, anchovies, orange zest and juice, and remaining 1/2 teaspoon salt and 1 tablespoon oil in a food processor and pulse until roughly chopped.

Carve lamb into slices and serve warm, topped with olive tapenade.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 tablespoon dried herbes de Provence
  • 1 tablespoon dry mustard
  • 2 teaspoons coarse sea salt, divided
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sweet paprika
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 (6.0-pound) bone-in leg of lamb, trimmed of excess fat and tied
  • 1 cup pitted black olives, drained
  • 1 cup pitted green olives, drained
  • 1/4 cup lightly packed fresh flat-leaf parsley leaves
  • 3 oil-packed anchovies
  • 1 small orange, zest removed with a vegetable peeler and roughly chopped, and juiced
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.