Rosemary Roasted Leg of Lamb with Roasted Sweet Pepper Tapenade and Spinach Pasta

• 1 Leg of Lamb
• 1 cup Rosemary
• Sprigs, finely chopped Salt & Pepper
• 4 Garlic Cloves, minced
• 2 ounces Corn Oil

Evenly coat the leg of lamb with rosemary, garlic, salt and pepper. Roll and tie the lamb. Preheat oven to 400 degrees. Heat a saute pan or roasting pan large enough to hold the leg of lamb. Add oil. When hot, place lamb in pan and sear until brown on all sides. Place lamb in oven and bake for 1 to 1 & 1/2 hours depending on size and desired doneness. Test with a meat thermometer: 140 degrees for rare, 160 degrees for medium and 180 degrees for well done. Remove from oven. Let rest for 30 minutes before slicing.

Roasted Sweet Pepper Tapenade

• 2 each of Red, Yellow and Green Bell Peppers, roasted over flame, peeled, seeded, and sliced.
• 1/2 cup Black Nicoise Olives, pitted and diced
• 1/4 cup Capers
• 1/2 cup Extra Virgin Olive Oil
• 1 Garlic Clove, minced
• 1/2 cup Shallots, minced
• 1/4 cup Balsamic Vinegar 1/4 cup Pesto Sauce

Combine all ingredients in a bowl, marinate 6-8 hours in the refrigerator.

Spinach Pasta

• 1 pound Spinach Fettucine, cooked
• 1 pound Fresh Spinach, washed
• 1 pound Shitake Mushrooms, sliced
• 1 cup Sweet Butter
• 1 & 1/2 cup Shallots, minced Salt & Pepper

Heat butter in a large saute pan, add shallots and mushrooms and cook until browned. Add spinach, season with salt and peper, mix until spinach is wilted. Toss in blanched pasta, adjust seasoning. Place spinach pasta on bottom of plate, place sliced lamb in the middle of the pasta and top with the sweet pepper tapenade.

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