Tapenade-Stuffed Leg of Lamb

Ingredients

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