Butterflied Leg of Lamb with Citrus Tapenade and White Bean Purée

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Lamb is always the traditional meal at our house over the Easter holidays - especially given that we can get it so fresh from the local island farms. Be sure to ask your butcher to bone the leg for you, a butterflied leg of lamb is easier to cook and you’ll get more consistent results throughout than you will with the bone in. Also be sure the meat is at room temperature before grilling - this will save you from having a charred exterior before the centre is perfectly cooked. I like to serve lamb as they do in France, pairing it with white beans as a welcome change from potatoes. The tapenade served with this recipe is very versatile and makes not only a delicious addition to the lamb, but it’s also fabulous served with goat cheese and crackers, as a topping for pizza, or tossed on warm linguine for a simple supper.

Makes 6 to 8 servings

  • 1 leg of lamb, butterflied

  • 2 to 3 tbsp (30 to 45 mL) chopped fresh thyme

  • 1/4 cup (50 mL) chopped fresh mint

  • 2 cloves garlic, crushed

  • 1/2 tsp (2 mL) sea salt and freshly ground pepper

  • Extra-virgin olive oil

  • Citrus Tapenade (recipe follows)

  • White Bean Purée (recipe follows)

Trim excess fat off the leg of lamb (this is important as lamb fat has a tendency to cause flare-ups). Crush together the thyme, mint, garlic, salt and pepper; smear over all sides of the lamb. Let marinate for 1 hour at room temperature, or overnight in the refrigerator (if latter, let come to room temperature before continuing).

Preheat the grill to medium-high. Lightly brush the lamb with olive oil. Place on the grill, close lid and cook until medium-rare, about 15 minutes per side. Serve with Citrus Tapenade and White Bean Purée on the side.

White Bean Purée

Makes 6 to 8 servings

  • 4 tbsp (60 mL) olive oil

  • 2 small onions, thinly sliced

  • 6 cloves garlic, thinly sliced

  • 6 cloves garlic, thinly sliced

  • 1 tsp (5 mL) ground cumin

  • 5 cups (1.25 L) cooked cannellini beans

  • 2 1/2 cups (625 mL) water

  • 2 bay leaves

  • 1 tsp (5 mL) finely chopped fresh rosemary

  • 6 tbsp (90 mL) fresh lemon juice

  • 3 to 4 tsp (15 to 20 mL) sea salt

In a saucepan, heat half of the oil over medium-high heat; sauté the onions for 5 minutes. Add the garlic and cumin; cook until onions are soft, about 5 minutes. Add the beans, water, bay leaves and rosemary; cook for 5 minutes longer. Reduce heat to low and cook until the beans are very soft and the mixture is thick, 15 to 20 minutes.

Citrus Tapenade

Makes 1 cup (250 mL)

  • 1 cup (250 mL) kalamata or niçoise olives

  • 3 tbsp (45 mL) extra-virgin olive oil

  • 1 1/2 tbsp (22 mL) chopped fresh parsley

  • 1 tbsp (15 mL) chopped fresh mint

  • 2 tsp (10 mL) grated orange zest

  • 2 tsp (10 mL) grated lemon zest

  • 1 tbsp (15 mL) fresh lemon juice

  • Sea salt and freshly ground pepper

Pit and coarsely chop the olives. Place in a bowl along with the oil, parsley, mint, orange zest, lemon zest and lemon juice. Season to taste with salt and pepper if necessary. Let stand at room temperature until serving.

entreesdanielle acken