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Provencal Stuffed Lamb

From Lynne Wilson

Prepare the swiss chard by discarding the ribs and roughly chopping. Preheat oven to 375°F


2 lb. lamb loin
1 tub tapenade
1-2 bunches swiss chard
2 cups dense day-old bread, cubed
2 garlic cloves, chopped
salt and pepper
olive oil

Butchers twine, 1-24 inch and 12-2 inch pieces


Put 1 Tbsp. olive oil in a large pan over medium-high heat. Add garlic and cook until golden, 1 to 2 minutes. Add swiss chard and a pinch of salt and pepper. Cook until wilted, about 5 minutes.

Transfer to a bowl and let cool. Add tapenade and bread and toss together. Adjust seasoning. Preheat oven to 375°F.

Place lamb on a cutting board, one end at 12 o’clock and the other at 6 o’clock. With a sharp knife, starting at the 12 o’clock position, slice lamb at the bottom of loin towards the 6 o’clock position. While continuing to slice, unroll the loin away from where the slice started until the loin is rectangular in shape. Place stuffing evenly over lamb.

Roll lamb back to its original shape, tucking in as you go. Take the large piece of twine and put lengthwise under lamb. Bring ends together and tie firmly. With the rest of the twine, tie crosswise at 1 to 2 inch intervals until lamb is secure.

Rub lamb with olive oil and sprinkle with salt and pepper. Place lamb in a roasting pan with a rack and put in the oven. Use an instant read thermometer to check the temperature, internal temperature should read 120°F for medium-rare. Roast for about 10-15 minutes. Remove from oven and let stand 5 minutes. Remove twine and gently slice.