Grilled Boneless Leg of Lamb with Black Olive Purée

Grilled Boneless Leg of Lamb with Black Olive Purée
Photo by Jennifer May

Ingredients

  • 1 cup pitted black olives, such as Kalamata
  • ½ cup extra-virgin olive oil
  • ½ cup finely chopped fresh herbs, such as a mix of parsley, rosemary, and thyme
  • 4 large cloves garlic, minced and mashed to a paste with a pinch of salt
  • 4 to 4-½ lb. butterflied leg of lamb
  • Kosher salt and freshly ground black pepper
  • ½ large lemon, seeded

Finely chop the olives until paste-like. Whisk in half of the olive oil and 1 Tbs. of the herbs. Combine the remaining herbs and oil with the garlic in a small bowl. Rub the herb and garlic marinade all over the lamb and wrap it well in plastic wrap. Let sit at room temperature for 1 hour. Whe...

View full recipe at Fine Cooking

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