Tapenade-Stuffed Leg of Lamb

Tapenade-Stuffed Leg of Lamb
Photo by Ellen Silverman


  • 4 pounds boneless leg of lamb
  • 3 garlic cloves
  • ¼ cup tapenade
  • freshly ground black pepper
  • Fine sea salt
  • 2 tablespoons fresh rosemary leaves

Preheat 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 ...

View full recipe at Epicurious


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