Ingredients Jump to Instructions ↓

  1. 1 whole leg of lamb, deboned

  2. 6 garlic cloves, peeled and smashed

  3. 3 sprigs rosemary

  4. 1/2 bunch thyme

  5. 2 tablespoons cracked black pepper Extra-virgin olive oil

  6. 1 tablespoon chopped garlic

  7. 1 tablespoon chopped rosemary

  8. 1 tablespoon chopped thyme Kosher salt and pepper Tapenade, recipe follows

  9. 2 cups water

  10. 1 cup pitted Nicoise olive or pitted Kalamatas

  11. 2 small cloves garlic

  12. 2 teaspoon lemon juice

  13. 1 shallot , peeled and chopped

  14. 2 tablespoons capers

  15. 1/2 teaspoon minced lemon peel

  16. 3 anchovy fillets, optional Kosher salt and black pepper

  17. 1/4 cup extra-virgin olive oil

  18. 2 tablespoons chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. De-bone and trim the leg well or have your butcher do it. Smash the garlic cloves and mix with the rosemary, thyme sprigs, and cracked pepper. Add 1/2 cup of olive oil and rub all over the meat. Marinate , covered, in the refrigerator, for 1 to 2 days. Remove the herb sprigs and garlic cloves from the meat. 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. Add salt and pepper, to taste. Season the lamb well with salt and pepper. Spread the interior liberally with tapenade. Roll up and tie with string. Heat a large saute pan over medium-high heat. Add 2 tablespoons of olive oil and place the lamb in the pan, fat-side down. Sear until golden and turn over so that all sides are seared. Place fat side up in the pan and use a large fork to hold the lamb while you drain off any excess fat. Pat the chopped herbed mixture all over the outside of the lamb. 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. Slice thinly and serve with roasted potatoes . Serve extra tapenade on the side or pan juices. Place all the ingredients except the olive oil and the parsley in a food processor . Chop coarsely by pulsing the machine. Drizzle in the olive oil and pulse a few more times, season with salt and pepper. Fold in the parsley by hand. The tapenade is best when made a day in advance so flavors have time to marry. Yield: 2 cups


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