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Roasted Leg of Lamb with Tapenade

From Our Kitchen

Preheat oven to 400°F


1-3 lb. leg of lamb, trimmed and rolled
½ pint tapenade
2 cups day old, dense, crusty read, cut into small cubes
extra virgin olive oil
2 Tbsp. parsley, chopped
salt and pepper


In a bowl mix together Tapenade, bread and 2 Tbsp. of oil.

Lightly rub oil on the inside and outside of the lamb, then sprinkle both side with salt and pepper.

Put olive and bread mixture on the inside of the lamb. Roll up so there are no visible holes. Tie lightly with butchers twine.

Place in the oven and cook for 15 minutes, then lower the temperature to 325ºF and cook until the internal temperature is 125ºF, for medium rare.

Remove lamb from oven and tent with a piece of foil; let it rest for 10 minutes. Slice and garnish with parsley and lemon zest.