4 Servings

Ingredients

• FOR THE LAMB
• 1 bone in leg of lamb
• 1 cup pitted green olives
• 1 shallot, peeled and chopped
• 6 cloves garlic
• 1 tsp fennel seeds
• 1 tsp rosemary
• Pinch of nutmeg
• ⅓ cup olive oil
• FOR THE TAPENADE
• ½ cup pitted black olives
• 1 tbsp capers
• 1 garlic clove
• 3 anchovy filets
• 2 sprigs mint, leaves removed and chopped
• ¼ cup olive oil
• FOR THE SALAD
• 1 small head cabbage, thinly sliced
• ¼ cup currants
• 1 small shallot, thinly sliced
• 4 tbsp red vine vinegar
• 6 tbsp olive oil
• Kosher salt
• Freshly ground black pepper

Steps

• FOR THE LAMB
• Preheat oven to 450° F.
• Add the olives, shallot, garlic, rosemary and nutmeg to the bowl of a food processor. Pulse until finely chopped. Turn on the food processor and stream in the olive oil until a paste forms.
• Place the leg of lamb on a baking rack over a rimmed baking sheet. Pour the olive paste over the lamb, spreading evenly.
• Place the lamb into the oven and roast for 30 minutes. Reduce the temperature to 325° F and cook for an additional hour or until the internal temperature reaches 115° F. Allow to rest for 20 minutes before carving.
• FOR THE TAPENADE
• Meanwhile; place the olives, capers, garlic, anchovy and mint into the bowl of the same food processor you made the olive paste in. Pulse until coarsely chopped. Add the olive oil and pulse until a coarse paste forms.
• FOR THE SALAD
• In a small saucepan combine the currants, shallot, vinegar, olive oil, salt and pepper. Bring to a boil and turn off immediately. Add in the olive oil, whisk to combine and transfer into a heat safe container. Leave at room temperature for at least 4 hours.
• Add the cabbage to a large bowl. Add the vinaigrette and toss to coat.
• Season to taste with salt.
• Enjoy!