Shiraz Pairing: Leg Of Lamb With Kalamata Olive Tapenade

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SF Gate

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Ingredients

Boneless leg of lamb, about 3 1/2 pounds

1/4 cup finely chopped shallots + 2 tablespoons if desired

1/4 cup Kalamata olive tapenade + 2 tablespoons if desired

1 teaspoon minced fresh garlic, about 1 large clove

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh thyme

Freshly ground black pepper

About 3 feet of string for tying the lamb

2 teaspoons canola oil

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