Trim fat from lamb. Combine mustard, rosemary, pepper and garlic; rub all over lamb. Let stand for 1 hour at room temperature, or refrigerate for up to 8 hours.

Olive Pepper Tapenade: Meanwhile, broil red peppers, turning often, for 15-20 minutes or until charred. Let cool; peel and seed, discarding stem and ribs. In food processor, chop red peppers, olives, parsley, mustard and pepper. Stir in garlic; season with salt to taste.

Brush baking sheet lightly with oil; heat in 375F 190 °C oven for 5 minutes. Place lamb on sheet; roast for 30 minutes or until meat thermometer registers 140F 60 °C for rare. Remove to cutting board; tent with foil and let stand for 10 minutes. Spread with tapenade; slice into 1/4-inch thick slices.

[If you are lucky enough to have any leftover lamb and tapenade, they make great next-day sandwiches.] Per Serving: about 220 calories, 30 g protein, 9 g fat, 3 g carbohydrate good source iron.

Dinner Menu:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread

Bonnie Stern Recipes from Canadian Living Test Kitchen

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