Tapenade Lamb Roast

Mediterranean Elegance

0.5 cup 125 ml   Kalamata Olives, pitted
0.5 cup 125 ml   Pine Nuts
3 cloves   Garlic
0.25 cup 60 ml   Parsley, flat leaf
0.25 cup 60 ml   Basil
1 tsp 5 ml   Rosemary
2 tbsp 30 ml   Olive Oil
3 Lb   Lamb, butterflied
  Salt & Pepper
1. In a food processor, pulse the olives, pine nuts, garlic, parsley, basil, rosemary and olive oil together until combined. Allow it to be a little chunky or grainy rather than completely pureed.

2. Lay the lamb roast out on a flat surface - preferably a cutting board. Pound a little with a meat tenderizer to flatten it out more. Spread the tapenade out across the roast, and then roll it up as much as possible. Secure the roast together with kitchen string, and tie tightly.

3. Sprinkle the roast with salt and pepper and the cook for 20 minutes at 450*F. Reduce the heat to 375*F and cook for a further 30 minutes. Cover the roast in aluminium foil and let rest for 10 minutes before carving.