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1
Combine the ingredients for the marinade in a large plastic freezer bag.
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2
Add the lamb and seal the bag.
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3
Shake to evenly distribute the marinade over the lamb.
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4
Refrigerate and marinate for 8 hours.
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5
Preheat oven to 400 degrees F.
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6
Remove the lamb from the marinade and wash quickly under running water to remove most of the marinade.
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7
Pat dry and season with 2 teaspoons salt and 1/2 teaspoon black pepper on all sides.
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8
Spread the lamb, smooth side down, on a large baking sheet and set aside.
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9
To make the stuffing, combine the bread crumbs, olives, 1/4 cup olive oil, 1 tablespoon lemon juice, the pine nuts, marjoram, mint, garlic, 1 teaspoon salt, 3/4 teaspoon black pepper, and the lemon zest in the bowl of a food processor.
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10
Pulse 2 to 3 times.
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11
Do not puree.
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12
Set aside.
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13
To make the basting sauce, combine the remaining 1/2 cup olive oil, 2 tablespoons lemon juice, and the remaining salt and black pepper in a medium bowl and whisk to blend.
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14
Set aside.
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15
To stuff the lamb, spread the olive mixture evenly over the rough side of the meat.
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16
Starting at the long side, roll the lamb up tightly and tie at several places with kitchen twine to hold its shape.
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17
Brush the outside of the lamb liberally with the basting sauce; reserve the remainder
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18
Roast the lamb until an instant-read thermometer inserted into center registers 140 degrees F for medium-rare, about 1 hour and 30 minutes.
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19
Brush occasionally with the remaining basting sauce.
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20
Let stand 15 minutes.
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21
Slice the lamb and serve warm or at room temperature.
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22
Note: The cooking time will vary depending on the cut of the meat.
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23
Start checking the temperature at 1 hour and don't forget that the meat will continue to cook once removed from the oven (as it rests).
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24
Also, don't forget those tasty bits on the baking sheet.
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25
These can be spooned over individual slices of lamb as a tasty sauce.
