Roasted Leg of Lamb with Black Olives

So flavorful and so juicy!

Perfectly pink!

Stuffing ingredients.

Tie with kitchen twine.

Sear all sides, then roast in the oven.

Lamb is one of my favorite meats. I have really loved it ever
since I was a child. I know many people don't have a taste for it.
Since I enjoy it so much, I am always in search of new
recipes and preparations.

This recipe appealed to me because of the Mediterranean style
in which it is prepared.  I love all the flavors of the stuffing ingredients
and they happened to all be on hand.
With fresh herbs in my garden,  and olives and garlic,
which my kitchen is never without, the recipe
came together quickly.

Boneless, butterflied, and small, the lamb roast
cooks quickly in the oven.
The herb mixture imparts so much flavor.  Just a few
simple sides, and you will have a gorgeous meal.

I paired this lamb with aromatic rice with persian influence.
(in previous blog)

As Always

ENJOY!

Recipe Source: Olives and Oranges by Sarah Jenkins and Mindy Fox

INGREDIENTS

1/4 cup pitted Gaeta olives

2 garlic cloves

3 sprigs fresh rosemary, leaves only

2 large fresh oregano sprig, leaves only

1  31/2-4 lb. leg of lamb, butterflied

medium coarse salt and coarsely ground black pepper

2 Tbsp. extra virgin olive oil

Heat oven to 375 degrees.

Finely chop olives, garlic, rosemary and oregano together.

Using a pairing knife make 10 slits about 1/2 inch deep all over outside of lamb, and insert some lamb mixture into each one.  Spread remaining mixture inside of lamb, roll up and tie with kitchen twine. Season with salt and pepper. 

Heat oil in a cast iron pot or other heavy oven proof skillet.  Add lamb and cook until seared on all sided, about 4 minutes per side. Place in oven and roast until temperatures registers 155 degrees, for medium well. about 1 hour. 

Remove lamb let rest 10 minutes before slicing. 

I prefer my lamb medium rare,  so cook to 120-125 F. degrees.