Tapenade-Stuffed Leg of Lamb

Ingredients for Tapenade-Stuffed Leg of Lamb

• 3 to 1.8kg boneless leg of lamb

• 40g tapenade

• 3 garlic cloves, sliced

• 2 tablespoons chopped fresh rosemary leaves

• Fine sea salt and freshly ground black pepper to taste

How to make Tapenade-Stuffed Leg of Lamb

Preheat the oven to 177°C. 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 66°C. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.

To serve Cut into thin slices.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.