Grilled Boneless Leg of Lamb Stuffed with Olive Tapenade
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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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