Tapenade-Stuffed Leg Of Lamb

1. 1

   to 350u00b0F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.

2. 2

   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 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with the rosemary, salt, and pepper.

3. 3

   for about 1 hour and 15 minutes. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. For medium-rare, the temperature should be 140 to 150u00b0F. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.

4. 4

   Cut into thin slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.