Grilled butterflied leg of lamb with olive-fennel tapenade

Grilled butterflied leg of lamb with olive-fennel tapenade. Get the recipe.

(Robert Gauthier / Los Angeles Times / July 2, 2012)

Olive-fennel tapenade:
1/2 pound pitted black olives in brine
2 teaspoons minced garlic
1 1/2 teaspoons fennel seed
1/2 teaspoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon Pernod
1 tablespoon minced parsley

1. Rinse the pitted black olives, shake them dry and place them in the bowl of a food processor.

2. With a mortar and pestle, pound the garlic and the fennel seed into a coarse paste and add it to the black olives along with the vinegar and the olive oil.

3. Pulse into a coarse paste that holds together; add a little more olive oil if the mixture is too dry. Cover tightly and refrigerate until ready to serve.

4. When almost ready to serve, remove from the refrigerator and stir in the Pernod and parsley. Makes 2 cups.

Nutrition information:
Each of 8 servings: 254 calories; 27 grams protein; 3 grams carbohydrates; 1 gram fiber; 14 grams fat; 4 grams saturated fat; 85 mg. cholesterol; 390 mg. sodium.