Leg Of Lamb With Green Tapenade

Heat oven to 200°C. Peel the onion and garlic, cut the garlic cloves into sticks and prick the leg. Open the leg of lamb, stuff it with tapenade and sew the opening. Season with salt and pepper.

Place the leg of lamb in a large roasting tin and drizzle with olive oil. Put it in the oven and let it cook for 40 to 45 minutes (rosy), basting it often with cooking juices.

Scoop out the peas. In a casserole, sweat the chopped onion for 5 minutes with the butter, then pour the peas into the casserole. Moisten with the broth or water, add pepper and cook over very low heat and covered for 20 minutes. Halfway through cooking, add a little salt.

Take the leg of lamb out of the oven and let it rest for 10 minutes in aluminum foil. Degrease the dish, pour 15 cl of water and scrape off the juices over high heat. Add the sliced olives. Slice the leg of lamb, arrange the meat on the plates with peas and the olive juice. Serve hot.