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Tapenade-Stuffed Leg of Lamb

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Tapenade-Stuffed Leg of Lamb

Tapenade-Stuffed Leg of Lamb

amanda

Equipment

  • - Poultry Slicer

  • - Mandoline Slicer

  • - Chef Knife Set

  • - Stuffing Tool

  • - Olive Pitter

  • - Blender or Food Processor

  • - Citrus Juicer (Optional)

  • - Cooking Utensils Set

  • - Digital Kitchen Scale

  • - Cooking Thermometer

  • - Kitchen Twine (Optional)

Ingredients

  • 3 to 4 pounds boneless leg of lamb

  • 1/4 cup tapenade

  • 3 garlic cloves, sliced

  • 2 tablespoons chopped fresh rosemary leaves

  • Fine sea salt and freshly ground black pepper to taste

Instructions

1

Instruction 1

Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.
2

Instruction 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.
3

Instruction 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.
4

Instruction 4

To serve Cut into thin slices.
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