Tapenade-Stuffed Leg of Lamb
yield Makes 6 servingsTapenade, a paste of puréed black olives and other flavorful ingredients, is a typical seasoning for lamb in the Provence region of Southern France. You can buy it ready-made or make it yourself. This lamb is also good made with a paste of marinated sun-dried tomatoes instead of the tapenade.
- 3 to 4 pounds boneless leg of lamb
- 1/4 cup tapenade
- 3 garlic cloves, sliced
- 2 tablespoons chopped fresh rosemary leaves
- Fine sea salt and freshly ground black pepper to taste