Grilled Boneless Leg of Lamb Stuffed with Olive Tapenade
Ingredients
- 1¼ cup black kalamata olives with pits, yielding 1 packed cup of olive meat
- ¼ cup olive oil
- 2 teaspoon lemon juice
- 2 teaspoon orange zest, in long thin strips
- 1 teaspoon lemon zest, from a microplane grater
- clove garlic, thinly sliced
- 2 tablespoon chopped fresh rosemary leaves
- fine sea salt and freshly ground black pepper to taste
- 4 pound boneless leg of lamb
Instructions
Grilled Boneless Leg of Lamb Stuffed with Olive Tapenade serves 12 original recipe by SippitySup.
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