Name: Tapenade-Stuffed Leg of Lamb
Yield: Makes 6 servings
Ingredients: 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

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Tapenade-Stuffed Leg of LambEllen Silverman

Editor's note: The recipe and introductory text below are from Laurent Tourondel's book Bistro Laurent Tourondel.

Tapenade, 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.

Recipe notes

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