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Roasted Leg of Lamb Stuffed with Black Olives & Capers Tapenade
Ingredients
- 3 to 4 pounds boneless leg of lamb
- 1/4 cup O&CO. Black Olives & Capers Tapenade
- 3 garlic cloves, sliced
- 2 tbsp. chopped fresh rosemary
- O&CO. Fleur de Sel
- Black Pepper
- O&CO. Everyday Olive Oil
Directions
- 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. Cut into thin slices and serve with a tablespoon of tapenade.
