1/4 cup kalamata olive tapenade + 2 tablespoons if desired
1 teaspoon minced fresh garlic, about 1 large clove
Boneless leg of lamb,about 3-1/2 pounds
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
Freshly ground black pepper
About 3 feet of string for tying the lamb
2 teaspoons canola oil
INSTRUCTIONS:
Butterfly the leg of lamb and open it to allow stuffing.
Mix the shallots, tapenade and garlic together and spread evenly on the inside of the lamb.
Next sprinkle the herbs evenly and season to taste with pepper.
Roll the lamb up tightly, along the length of the leg, tucking the narrow end inside the roll to prevent it from overcooking. ‘l’ie it snugly with string, with the ties a few inches apart.
Optionally, use the additional 2 tablespoons each of tapenade and shallots for the out-side.
Cover and refrigerate, marinating for at least 2 hours.
Preheat the oven to 400”.
In the meantime, brush the tapenade and shallots off the outside of the lamb so they don’t burn. Heat a large ovenproof skillet over medium high heat and add the oil. Season to taste with pepper but not with salt since the olive tapenade is salty on its own. When you can see the oil begin to shimmer, sear the outside of the lamb, turning it over to brown all sides.
If you prefer to skip the searing, leave the tapenade and shallots on the outside of the lamb and roast it entirely in the oven.
Place the skillet containing the lamb in the oven and roast for about 45-55 minutes, or until the internal temperature, measured in the thickest part, is 120°-125° for rare, 130-135 for medium-rare.
Let lamb rest for 20 to 30 minutes before carving.
Serves 8 to 10.
