Best 9 Olive Stuffed Leg Of Lamb Recipes

OLIVE-STUFFED LEG OF LAMB

Steps:

• Lamb:
• Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in 1/2 cup oil; process until blended. Season stuffing with salt and pepper.
• Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 1/2" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.
• Roast until lamb is starting to brown, 30-40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35-45 minutes longer. Remove lamb from oven and tent with foil; let rest 15-20 minutes.
• Do ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.
• Assembly:
• While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. With motor running, stream in 1/2 cup oil; process until blended. Season herbed cheese with salt and pepper.
• Dress watercress in a large bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper. Slice lamb and serve with watercress, herbed cheese, and flatbread.

OLIVE-STUFFED LAMB ROULADE WITH SALSA VERDE

Steps:

• Heat 1/4 cup olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and the coriander and cook, stirring often, until the garlic is softened, about 1 minute. Remove from the heat and stir in 1/2 teaspoon red pepper flakes and the lemon zest. Let cool completely.
• Generously season the lamb with salt and pepper on both sides, then rub all over with the garlic oil. Let sit at room temperature 1 hour.
• Preheat the oven to 275 degrees F. Set a rack in a large roasting pan; set aside. Pulse the olives, 1/4 cup parsley, 1 teaspoon oregano and 1 tablespoon each lemon juice and olive oil in a food processor until a coarse paste forms. Place the lamb fat-side down and spread the olive paste over the top. Starting from a short side, roll the lamb into a log; tie in 1-inch intervals using kitchen twine.
• Transfer the lamb, seam-side down, to the rack in the pan. Roast until a thermometer inserted into the center registers 130 degrees F to 135 degrees F, 1 hour 45 minutes to 2 1/2 hours. Let rest in the pan 30 minutes. Increase the oven temperature to 500 degrees F.
• Meanwhile, make the salsa verde: Pulse the remaining 2 cups parsley, 1 tablespoon oregano, 1 minced garlic clove, 1/4 teaspoon red pepper flakes and the capers in the food processor until coarsely chopped. Add the remaining 1 tablespoon lemon juice, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. With the machine running, gradually add the remaining 1/2 cup olive oil until a chunky sauce forms. Season with more salt and pepper.
• Return the lamb to the oven and roast until browned, about 20 more minutes. Transfer to a cutting board and let rest 20 minutes.
• Remove the twine and cut the lamb into 1/4-inch-thick slices. Transfer to a platter and top with the salsa verde.

STUFFED LEG OF LAMB

Steps:

• Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
• In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

STUFFED GREEK LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
• Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
• Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

STUFFED LEG OF LAMB

Steps:

• Preheat the oven to 200 degrees C (400 degrees F). Tear the bread into rough 2-centimeter (3/4-inch) chunks and place in a food processor, then pour over the Prosecco, drizzle with 1 tablespoon of oil, finely grate in the lemon zest and squeeze in the juice. Season generously with sea salt and black pepper, then leave to soak for 10 minutes. Peel the garlic and roughly chop with the chilli, pick the mint leaves, and add to the processor with the anchovies and capers. Pulse into crumbs, then taste and season to perfection, if needed.
• Lay the lamb leg on a board, skin side down. Massage all over with a pinch of salt and pepper, then spoon over the stuffing in an even layer. Roll up the leg meat to seal the filling inside, then tie at regular intervals with six lengths of string to make sure the stuffing is secure. Place straight on to the bars of the oven, with a tray underneath to catch the juices. Roast for 1 hour 10 minutes, or until the lamb is golden, yet still blushing and pink in the middle (cook for a further 10 to 15 minutes if you prefer your lamb well done). Rest for 5 minutes, while you simmer the tray of drippings on a medium heat with a little water, stirring to pick up any nice sticky bits. Slice the lamb and spoon over the tray juices. Beautiful served with roast potatoes and seasonal veg--or I love it stuffed into a sandwich.

ROAST LEG OF LAMB WITH OLIVE AND ROSEMARY PASTE

Steps:

• Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb.
• Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.

SPINACH-STUFFED LAMB

Steps:

• In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper., Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper., Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425° for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a thermometer reads 160°, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

BONED LEG OF LAMB STUFFED WITH TAPENADE

Steps:

• Preheat oven to 400 degrees. Make tapenade: In a food processor, combine olives, almonds, anchovies, capers, 3 garlic cloves and 1 1/2 tablespoons oil. Process to form a smooth paste, scraping down sides of bowl as needed, about 2 minutes.
• Season both sides of lamb generously with salt and pepper. Lay meat on a clean work surface, skin side down. Spread tapenade over the top. Starting with one short end, roll up lamb in the shape of a football; secure with twine.
• Place the flour on a plate; season with salt and pepper. Place eggs and breadcrumbs separately on two plates. Dredge lamb first in flour, then dip in egg, letting excess drip off. Dredge in breadcrumbs.
• Place lamb in a small roasting pan, and surround with remaining garlic cloves, 1/2 cup white wine, and 1/2 cup chicken stock. Drizzle remaining 1 1/2 tablespoons oil directly over lamb.
• Roast in oven until the internal temperature of the lamb reaches 130 degrees on a meat thermometer for medium-rare, 1 1/4 to 1 1/2 hours. If roasting pan becomes too dry, add up to 1/2 cup chicken stock as needed to keep garlic from burning.
• Transfer lamb to a cutting board, and remove and discard twine; let lamb rest 10 minutes before slicing. Set garlic aside, and pour pan juices from roasting pan into a small bowl, skimming off fat that rises to the top.
• Make sauce: Place roasting pan over medium heat. Return skimmed cooking juices to pan, and add remaining 1/2 cup wine and 1/2 cup chicken stock. Using a wooden spoon, scrape up any brown bits from the bottom of the pan as the sauce gently boils. Pass sauce and garlic through a fine sieve into a small saucepan, pressing with the spoon to extract as much garlic as possible.
• Bring liquid to a boil over medium-high heat; reduce heat, and simmer gently, 1 minute. Season with salt and pepper, and serve hot with sliced lamb roast.

STUFFED LEG OF LAMB WITH FIGS, ALMONDS & OLIVES

Steps:

• Preheat oven to 400°F In a pan heat the olive oil and add the onion and garlic, cook gently until softened.
• Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon juice, parsley, rosemary and egg yolk.
• Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides.
• Spread half of the stuffing evenly on the cut side of the lamb, roll to enclose and tie in several places with kitchen string to secure the stuffing from coming out.
• In a large skillet on high heat sear the leg of lamb on all sides about 3 -4 minutes on each side and place in a dutch oven. Add pearled onions around the lamb and roast for 1 hour 15 minutes. Baste the lamb from time to time with chicken broth.
• Form the remaining stuffing mixture into balls and add to the dutch oven around the meat, 15 to 20 minutes before the end of cooking time.
• Remove the lamb from the oven and let it rest for 10 minutes.
• Carve into thick slices and serve with the stuffing balls and onions, drizzle with pan juices.