Tapenade-Stuffed Leg of Lamb
A elegant roasted leg of lamb stuffed with savory tapenade and studded with garlic and fresh rosemary. This Mediterranean-inspired dish is perfect for special occasions.
Ingredients
- •3½ pounds boneless leg of lamb
- •¼ cup tapenade
- •3 cloves garlic
- •2 tablespoons fresh rosemary leaves
- •to taste sea salt and black pepper
Cooking Instructions
- 1.
Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.
5 min
- 2.
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.
15 min
- 3.
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.
75 min
- 4.
To serve Cut into thin slices.
5 min
