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Sunday Supper and More

Roast leg of lamb with olive relish

(Karoline Boehm Goodnick for The Boston Globe)
April 20, 2011

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Serves 4 with leftovers

Remove the lamb from the refrigerator at least one hour before cooking, which helps cook it more evenly. For the capers, begin with a 3.5-ounce bottle. Use 2 teaspoons for this recipe, the remaining capers for the salad.

LAMB

1 boneless rolled leg of lamb (about 4 pounds)
2 tablespoons olive oil
Salt and pepper, to taste
1. Remove the lamb from the refrigerator at least one hour before cooking.

2. Set the oven at 350 degrees. Sprinkle the lamb with olive oil and rub with salt and pepper. Place it on a rack inside a roasting pan.

3. Roast the lamb for 75 minutes or until a meat thermometer inserted into the thickest part of the leg registers 130 degrees for medium rare. For medium meat, roast 10 to 15 minutes longer (140 degrees). Remove the lamb from the oven, cover loosely with foil and set aside in a warm place for 15 minutes. The temperature will continue to rise.

4. Prepare the relish while the lamb roasts.

RELISH

1 1/2 cups pitted black Nicoise or Moroccan olives
1 clove garlic
2 teaspoons capers
3 tablespoons chopped fresh parsley
Salt and pepper, to taste
1/3 cup olive oil
1. In a food processor, combine the olives, garlic, capers, parsley, salt, and pepper. Work the mixture until it forms a smooth paste.

2. With the machine running, add the olive oil in a thin stream. Transfer to a bowl and taste for seasoning. Add more salt and pepper, if you like.

3. Carve the lamb into thick slices, reserving 3 slices for the lentil salad. Serve the lamb with olive relish. Jill Gibson