Tapenade-stuffed leg of lamb from Bistro Laurent Tourondel: New American Bistro Cooking by Laurent Tourondel and Michele Scicolone

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baby vine-ripened tomatoes/bacon/spicy aïoli; Red wine sauce; Oregano-breaded tomatoes; Scalloped potatoes gratin; Potatoes boulangères; Spring morel and vegetable ragout; Honey caramelized Brussels sprouts/roasted chestnuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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