Olive-Stuffed Leg of Lamb
A luxurious Mediterranean-style roasted leg of lamb stuffed with a flavorful mixture of olives, pine nuts, herbs, and anchovies. Served with herbed cheese spread and dressed watercress for an elegant meal.
Ingredients
- •1 whole shallot, chopped
- •2 cloves garlic cloves, chopped
- •½ cup pine nuts
- •½ cup pitted Kalamata olives
- •¼ cup drained oil-packed anchovies
- •¼ cup finely grated lemon zest
- •¼ cup mint leaves
- •¼ cup parsley leaves
- •2 tablespoons thyme leaves
- •½ cup olive oil
- •1 to taste Kosher salt, freshly ground pepper
- •1 to taste freshly ground pepper
- •1 piece butterflied boneless leg of lamb
- •2 cups soft sheeps-milk cheese or goat cheese
- •2 teaspoons finely grated lemon zest
- •½ teaspoon thyme leaves
- •½ cup olive oil
- •1 to taste Kosher salt, freshly ground pepper
- •1 to taste freshly ground pepper
- •1 bunch watercress
- •1 tablespoon fresh lemon juice
- •1 to serve Flatbread
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
20 min
- 3.
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.
95 min
- 4.
Do ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.
- 5.
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.
10 min
- 6.
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.
10 min
