1 boneless leg of lamb, butterflied
tapenade, below
string for tying
Lay leg of lamb out flat. Spread tapenade generously over one side of lamb.
Starting from one long side, roll lamb into a roll, tucking any loose ends in, and secure with string to make a rolled roast.
Place on roasting rack and roast at 450 degrees for 15 minutes and then reduce heat to 350. Continue roasting until medium rare, about 145 degrees internal temperature.
Let roast rest out of the oven for 15 minutes.
Slice and arrange on platter with juices and more tapenade.
Serves 6.
Tapenade
2 cloves garlic
3 cups pitted olives (Calamata, Green or black dry-cured - one type or mix)
1 2oz. can anchovy fillets in olive oil
2 Tbl. capers
1/4 cup extra virgin olive oil
In a bowl of food processor fitted with a steel blade, mince garlic. Scrape down sides
and add pitted olives, anchovies with their oil from can, and capers. Pulse until evenly minced. Pour in olive oil to make a smooth paste, adding a little more oil if needed.
Make a day ahead and refrigerate. Keeps two weeks in refrigerator.
Makes about 2 cups.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge