Olive Stuffed Leg of Lamb

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Picture of Olive Stuffed Leg of Lamb Recipe Photo: Olive Stuffed Leg of Lamb Recipe
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Total Time:
10 hr 20 min
Prep
35 min
Inactive
8 hr 15 min
Cook
1 hr 30 min
Yield:
8 to 10 servings
Level:
Intermediate
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Ingredients

Marinade:

  • 32 ounces plain yogurt
  • 1/2 cup coarsely chopped fresh mint leaves
  • 1/4 cup minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coarsely chopped fresh marjoram leaves
  • 2 teaspoons lemon zest
  • 2 teaspoons freshly ground black pepper

Lamb:

  • 1 (5 1/2-pound) leg of lamb, boned and butterflied
  • 1 tablespoon plus 1 teaspoon salt
  • 1 3/4 teaspoons freshly ground black pepper
  • 3/4 cup plain bread crumbs
  • 1/2 cup plus 2 tablespoons pitted brine-cured black olives, such as kalamata
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons pine nuts
  • 2 tablespoons coarsely chopped fresh marjoram leaves
  • 2 tablespoons coarsely chopped fresh mint leaves
  • 1 tablespoon minced garlic
  • 1/4 teaspoon lemon zest

Directions

Combine the ingredients for the marinade in a large plastic freezer bag. Add the lamb and seal the bag. Shake to evenly distribute the marinade over the lamb. Refrigerate and marinate for 8 hours.

Preheat oven to 400 degrees F.

Remove the lamb from the marinade and wash quickly under running water to remove most of the marinade. Pat dry and season with 2 teaspoons salt and 1/2 teaspoon black pepper on all sides. Spread the lamb, smooth side down, on a large baking sheet and set aside.

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. Pulse 2 to 3 times. Do not puree. Set aside.

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. Set aside.

To stuff the lamb, spread the olive mixture evenly over the rough side of the meat. Starting at the long side, roll the lamb up tightly and tie at several places with kitchen twine to hold its shape. Brush the outside of the lamb liberally with the basting sauce; reserve the remainder

Roast the lamb until an instant-read thermometer inserted into center registers 140 degrees F for medium-rare, about 1 hour and 30 minutes. Brush occasionally with the remaining basting sauce. Let stand 15 minutes. Slice the lamb and serve warm or at room temperature.

Note: The cooking time will vary depending on the cut of the meat. 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). Also, don't forget those tasty bits on the baking sheet. These can be spooned over individual slices of lamb as a tasty sauce.

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Newest Ratings and Reviews

Read all 34 reviews

  • on November 24, 2011

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    #WINNING enough said!

    people found this review Helpful.
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  • on June 06, 2011

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    I made it for Easter and it was a big hit . .Everyone Loved Loved it . .The meat was moist and soo tender. .so my . .You've got to try making this. .

    people found this review Helpful.
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  • on March 25, 2011

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    This was delicious!!!! I made this for a big family party and it was a huge hit. Very moist and flavorful. enjoy

    people found this review Helpful.
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