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Boneless Leg of Lamb with Tapenade

1/2 pound black olives, pitted
4 anchovy fillets
2 tablespoons capers, drained
2 cloves garlic, peeled
Pinch of red pepper flakes
1 teaspoon lemon zest
1 tablespoon fresh thyme leaves 
1/3 cup olive oil
Salt and freshly ground pepper

1.Combine all ingredients in a food processor and process until smooth. 

1 boneless leg of lamb (5-6 lbs), trimmed of excess fat and butterflied
Olive oil
Salt and freshly ground pepper

1. Preheat oven to 425 degrees F. Spread the butterflied leg of lamb, boned side up, on a work surface with the grain of the meat running left to right. Spread the tapenade across the meat, leaving a 1/2-inch border on all sides. Roll the meat over the tapenade, jelly-roll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches. 
Rub the olive oil over the surface of the meat and season generously with salt and pepper. 1. Heat a large heavy roasting pan over two burners on top of the stove set to high heat. Sear the lamb on all sides until golden brown. Transfer to the oven and roast until an instant read thermometer registers 140 degrees F. for medium-rare, 1 hour to 1 hour and 15 minutes. 
3. Remove from the oven and transfer to a cutting board. Let rest for 15 minutes before carving. To serve, remove the kitchen twine and slice. 

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