Tapenade-Stuffed Leg of Lamb
- freshly ground black pepper
- ¼ cup tapenade
- 4 pounds boneless leg of lamb
- Fine sea salt
- 2 tablespoons fresh rosemary leaves
- 3 garlic cloves
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 ...