Olive Stuffed Lamb Roulade with Salsa Verde
Ingredients
- 3/4 cup plus 1 tablespoon extra-virgin olive oil
- 5 cloves garlic, minced
- 1 tablespoon coriander seeds, coarsely ground
- 3/4 teaspoon red pepper flakes
- 2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
- 1 4-pound boneless leg of lamb, trimmed of excess fat and butterflied (ask the butcher to do this)
- Kosher salt and freshly ground pepper
- 3/4 cup pitted kalamata olives, rinsed
- 2 1/4 cups packed fresh parsley
- 1 tablespoon plus 1 teaspoon fresh oregano
- 1 tablespoon capers, rinsed
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
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