-
1
De-bone and trim the leg well or have your butcher do it.
-
2
Smash the garlic cloves and mix with the rosemary, thyme sprigs, and cracked pepper.
-
3
Add 1/2 cup of olive oil and rub all over the meat.
-
4
Marinate, covered, in the refrigerator, for 1 to 2 days.
-
5
Remove the herb sprigs and garlic cloves from the meat.
-
6
Preheat the oven to 400 degrees F. Mix the chopped garlic, rosemary, and thyme with enough olive oil to dampen into an almost paste-like consistency.
-
7
Add salt and pepper, to taste.
-
8
Season the lamb well with salt and pepper.
-
9
Spread the interior liberally with tapenade.
-
10
Roll up and tie with string.
-
11
Heat a large saute pan over medium-high heat.
-
12
Add 2 tablespoons of olive oil and place the lamb in the pan, fat-side down.
-
13
Sear until golden and turn over so that all sides are seared.
-
14
Place fat side up in the pan and use a large fork to hold the lamb while you drain off any excess fat.
-
15
Pat the chopped herbed mixture all over the outside of the lamb.
-
16
Add 2 cups of water to the pan and roast for 1 1/2 hours until a meat thermometer reads 125 degrees F. Let the meat rest for 15 minutes before slicing.
-
17
Slice thinly and serve with roasted potatoes.
-
18
Serve extra tapenade on the side or pan juices.
-
19
Place all the ingredients except the olive oil and the parsley in a food processor.
-
20
Chop coarsely by pulsing the machine.
-
21
Drizzle in the olive oil and pulse a few more times, season with salt and pepper.
-
22
Fold in the parsley by hand.
-
23
The tapenade is best when made a day in advance so flavors have time to marry.
