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Olive-Stuffed Leg of Lamb

5.0/5 rating (1 votes)
  • Serves: 8
  • Complexity: medium

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • ½ cup pine nuts
  • ½ cup pitted Kalamata olives
  • ¼ cup drained oil-packed anchovies
  • ¼ cup finely grated lemon zest
  • ¼ cup mint leaves
  • ¼ cup parsley leaves
  • 2 tablespoons thyme leaves
  • ½ cup olive oil, plus more
  • Kosher salt and freshly ground black pepper
  • 1 3–4-pound piece butterflied boneless leg of lamb

Assembly

  • 2 cups soft sheep’s-milk cheese or goat cheese
  • 1 garlic clove, finely grated
  • 2 teaspoons finely grated lemon zest
  • ½ teaspoon thyme leaves
  • ½ cup plus 1 tablespoon the Olive Cellar olive oil
  • Kosher salt and freshly ground black pepper
  • 1 bunch watercress, trimmed
  • 1 tablespoon fresh lemon juice
  • Store-bought or homemade flatbread (for serving)

Directions

  1. Lamb

    • Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in ½ cup oil; process until blended. Season stuffing with salt and pepper.
    • Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 ½" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.
    • Roast until lamb is starting to brown, 30–40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35–45 minutes longer. Remove lamb from oven and tent with foil; let rest 15–20 minutes.
    • Do Ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.

    assembly

    • While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. With motor running, stream in ½ cup oil; process until blended. Season herbed cheese with salt and pepper.
    • Dress watercress in a large bowl with lemon juice and remaining 1 Tbsp. oil; season with salt and pepper. Slice lamb and serve with watercress, herbed cheese, and flatbread.
    • Recipe by Seamus Mullen, El Colmado, New York City
    • Photograph by Christopher Testani
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