Grilled Boneless Leg of Lamb Stuffed with Olive Tapenade

Name: Grilled Boneless Leg of Lamb Stuffed with Olive Tapenade
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh rosemary leaves; 1 clove garlic, thinly sliced; 296 milliliters black kalamata olives with pits, yielding 1 packed cup of olive meat; 2 kilograms boneless leg of lamb; 2 teaspoons lemon juice; 1 teaspoon lemon zest, from a microplane grater; 59 milliliters olive oil; 2 teaspoons orange zest, in long thin strips; 6 servings fine sea salt and freshly ground black pepper to taste

Grilled Boneless Leg of Lamb Stuffed with Olive Tapenade is a gluten free, dairy free, and primal side dish. One portion of this dish contains around 40g of protein, 22g of fat, and a total of 367 calories. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of rosemary leaves, olive oil, orange zest, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Remove pits from olives.

Ingredients you will need

Olives

Place the olives, olive oil, lemon juice and lemon zest in a mini food processor and process until a paste is formed.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Olives

Equipment you will use

Food Processor

Transfer to a clean container and refrigerate until needed. Will keep three to four weeks. This recipe makes more than you will need.Stuff the lamb: Unroll the lamb and spread the boned-out side with ½ cup of the olive tapenade.

Ingredients you will need

Olive Tapenade

Spread

Lamb

Sprinkle the orange zest on top.

Ingredients you will need

Orange Zest

Roll up the lamb tightly, returning it to as close to the original shape as possible. Tie it at 2-inch intervals with kitchen twine. With a small, sharp knife, cut slits 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits.

Ingredients you will need

Garlic

Lamb

Roll

Equipment you will use

Kitchen Twine

Knife

Sprinkle the roast all over with the rosemary, salt, and pepper. Wrap the lamb tightly in several layers of plastic wrap and refrigerate it for 3 days ideally, but not less than1 day.Prepare a charcoal grill with two areas of heat, direct and indirect.

Ingredients you will need

Rosemary

Pepper

Lamb

Salt

Wrap

Equipment you will use

Plastic Wrap

Grill

Place the tied up lamb onto the grates over the flame. It will sputter and flare up so watch it carefully. Grill it turning often to achieve charring on all sides.Move the lamb to the low, indirect heat portion of the grate and cook with a closed grill about 1 hour until 120 degrees F. is achieved internally.

Ingredients you will need

Lamb

Equipment you will use

Grill

Remove the lamb to a tray and cover loosely with foil.

Ingredients you will need

Lamb

Equipment you will use

Aluminum Foil