Grilled Boneless Leg of Lamb Stuffed with Olive Tapenade

Grilled Boneless Leg of Lamb Stuffed with Olive Tapenade

www.sippitysup.com

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Cooking tools:

  • Food processor
  • Microplane
  • Grill
  • Butcher's twine
  • Paring knife
  • Chef's knife
  • Cutting board
  • Peeler
  • Measuring cup
  • Measuring spoon
  • Airtight container
  • Plastic wrap
  • Refrigerator
  • Tongs
  • Baking sheet
  • Aluminum foil

Ingredients

  • 1¼ cup black kalamata olives with pits, yielding 1 packed cup of olive meat
  • ¼ cup olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons orange zest, in long thin strips
  • 1 teaspoon lemon zest, from a microplane grater
  • clove garlic, thinly sliced
  • 2 tablespoons chopped fresh rosemary leaves
  • fine sea salt and freshly ground black pepper to taste
  • 4 pounds boneless leg of lamb

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