Coat the lamb with 2 Tbsp. olive oil. Make a paste of the garlic, rosemary and salt. Rub into the lamb on all sides.
Set aside to come up to room temperature before grilling, about 1 hour.
Make the Tapenade:
This is a fresh spring version of tapenade. If you can’t find anchovy stuffed olives, use any pitted green olives and add 1 anchovy filet, minced very small.
Chop the olives into fine pieces.
Grate the zest from the lemon and add to the olives.
Juice the lemon and add with the 2 Tbsp. olive oil and 2 Tbsp. parsley.
Mix and set aside.
Grill lamb over a medium hot gas or charcoal fire until medium rare. The thinner end will cook faster than the larger end, which will give you different degrees of rare. Generally, for medium rare, cook no more than 20 minutes per pound.
Remove from grill and let rest for 10 minutes.
Slice and plate to a warm platter or individual plates.
Sprinkle the tapenade over the lamb and serve more on the side as you wish.
Recipe by Jane O'Riordan