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Stuffed Leg of Lamb

From Our Kitchen

Preheat oven to 375ºF.


8 - 9 lb. leg of lamb, trimmed and rolled
½ pint tapenade
1 bunch swiss chard
2 cups day old, dense, crusty read, cut into small cubes
extra virgin olive oil
2 Tbsp. Herbs du Provence
salt and pepper
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.

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 tightly 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 serve.