LEG OF LAMB STUFFED WITH OLIVES
1 boned leg of lamb (3-1/2 to 4 pounds)
½ recipe Tapenade (below)
2 teaspoons olive oil
Salt and Pepper
½ pound large Greek olives, pitted
4 anchovy filets
3 tablespoons capers
1 large clove garlic, pounded into a past with a pinch of salt
Small amount cayenne pepper
¼ teaspoon dried savory
4 tablespoons olive oil
Tapenade: Combine the pitted olives, anchovies, capers, crushed garlic, pepper and savory in the work bowl of a food processor. Blend into a coarse puree. Add the olive oil and combine with a few rapid pulses. Scrape into a storage jar and reserve.
Lamb: Preheat the oven to 450 degrees.
Trim the outside of the lamb of excess fat. Open up the boned leg and generously smear with tapenade. Return the leg to its original rolled form and tie closed. Place on a rack in a roasting pan and place in the oven. Roast at 450 degrees for 20 minutes, then 350 degrees for 20 minutes, and finally 275 degrees for 20 minutes. Hold in the turned off oven for another 20 minutes before removing the string and carving into slices.
Adapted from Lulu’s Provencal Table by Richard Olney