Recipe: Roasted Leg of Lamb with Olive and Orange Tapenade

Name: Recipe: Roasted Leg of Lamb with Olive and Orange Tapenade
Ingredients: 1 1/2 tablespoons 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-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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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.

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Ingredients

1 1/2 tablespoons 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-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