Tapenade-Stuffed Leg of Lamb
Tapenade-Stuffed Leg of Lamb is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat the oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
To serve Cut into thin slices.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.