Olive Stuffed Leg of Lamb

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Big Foods Bold Flavors

Rated: 5 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 35 min
Inactive Prep: 8 hr 15 min
Cook: 1 hr 30 min
Total:: 10 hr 20 min

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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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Comments & Reviews

recipe Olive Stuffed Leg of Lamb
Laura Medina, MN 07-08-2009
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Big Hit!
Rated: 5 stars out of 5

I made this for Easter dinner, and it was such a big hit. This recipe will definitely become part of the Easter tradition. I... used Greek Yogurt for the marinade and reduced the qty (just enough so that the lambe was completely covered). Also, I had the butcher leave part of the bone in at one end for presentation value. Read more
recipe Olive Stuffed Leg of Lamb
yeshwant brooklyn, NY 04-13-2009
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Great recipe, but too much marinade and could be cooked more
Rated: 5 stars out of 5

Made this for Easter. Delicious stuffing. The marinade however, was far more than needed (and I marinated in a pot) and I... will be using half the amounts in the recipe next time. Also, cooking to 140F is for lovers of rare lamb. I like mine medium rare or medium, so look up the cooking temps for this (more like 145-160). Read more
recipe Olive Stuffed Leg of Lamb
Ray Mentor, OH 03-25-2009
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Terrific - but stuffing a little mushy
Rated: 4 stars out of 5

This recipe is absolutely great- very tasty. The olive stuffing turned out a little mushy. Does anyone have any... suggestions?Read more
recipe Olive Stuffed Leg of Lamb
TIM Elyria, OH 03-24-2008
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Easter Dinner
Rated: 5 stars out of 5

Just had this delicious lamb from your recipe at my nephew's home. He cooked it on the grill and came out a perfect medium... rare. Outstanding. Just printed the recipe and will put it in my recipe book today. Thanks Emeril TimRead more
recipe Olive Stuffed Leg of Lamb
Courtney Pearland, TX 03-23-2008
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Great!
Rated: 5 stars out of 5

I made two of these for company that I had today for Easter! It was a wonderful dish and the stuffing was amazing! I made... this with roasted garlic mashed potatoes and roasted asparagus and yeast rolls! Everyone raved! I made 4 people realize that they loved lamb (2 of which came to the table saying they didn't like lamb)! It was a wonderful Easter that was the first in what I am sure will become a wonderful tradition.Read more
recipe Olive Stuffed Leg of Lamb
null null, null 03-12-2008
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THE MOST TENDER LEG OF LAMB I'VE HAD
Rated: 5 stars out of 5

I MADE THIS LAST YEAR FOR EASTER FOR A GROUP OF FRIENDS.THEY ALL RAVED ABOUT IT