TAPENADE-STUFFED LEG OF LAMB

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Tapenade-Stuffed Leg of Lamb image

Provided by Lauren Tourondel

Categories     Garlic     Lamb     Olive     Roast     Rosemary     Winter

Yield Makes 6 servings

Number Of Ingredients 5

3 to 4 pounds boneless leg of lamb
1/4 cup tapenade
3 garlic cloves, sliced
2 tablespoons chopped fresh rosemary leaves
Fine sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.
  • Stuff the lamb Unroll the lamb and spread the boned-out side with the tapenade. Roll up the lamb tightly. Tie it at 2-inch intervals with kitchen twine. With a small, sharp knife, cut slits 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with the rosemary, salt, and pepper.
  • Roast the lamb for about 1 hour and 15 minutes. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. For medium-rare, the temperature should be 140 to 150°F. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.
  • To serve Cut into thin slices.

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