OLIVE-STUFFED LEG OF LAMB

Olive-Stuffed Leg of Lamb image

Provided by Chef Seamus Mullen

Yield 8 Servings

Number Of Ingredients 25

Lamb:
1 shallot, chopped
2 garlic cloves, chopped
1/2 cup pine nuts
1/2 cup pitted Kalamata olives
1/4 cup drained oil-packed anchovies
1/4 cup finely grated lemon zest
1/4 cup mint leaves
1/4 cup parsley leaves
2 tablespoons thyme leaves
1/2 cup olive oil, plus more
Kosher salt, freshly ground pepper
0 freshly ground pepper
1 3-4 pound piece butterflied boneless leg of lamb
Assembly:
2 cups soft sheep's-milk cheese or goat cheese
1 garlic clove, finely grated
2 teaspoons finely grated lemon zest
1/2 teaspoon thyme leaves
1/2 cup plus 1 tablespoon olive oil
Kosher salt, freshly ground pepper
0 freshly ground pepper
1 bunch watercress, trimmed
1 tablespoon fresh lemon juice
Flatbread (for serving)

Steps:

Lamb:
Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in 1/2 cup oil; process until blended. Season stuffing with salt and pepper.
Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 1/2" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.
Roast until lamb is starting to brown, 30-40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35-45 minutes longer. Remove lamb from oven and tent with foil; let rest 15-20 minutes.
Do ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.
Assembly:
While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. With motor running, stream in 1/2 cup oil; process until blended. Season herbed cheese with salt and pepper.
Dress watercress in a large bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper. Slice lamb and serve with watercress, herbed cheese, and flatbread.