Olive-Stuffed Leg of Lamb

Ingredients for Olive-Stuffed Leg of Lamb

• 1 shallot, chopped

• 2 garlic cloves, chopped

• 80g pine nuts

• 120ml pitted Kalamata olives

• 60ml drained oil-packed anchovies

• 1/4 cup finely grated lemon zest

• 1/4 cup mint leaves

• 1/4 cup parsley leaves

• 2 tablespoons thyme leaves

• 1/2 cup olive oil, plus more

• Kosher salt, freshly ground pepper

• 0 freshly ground pepper

• 1 3–1.8kg piece butterflied boneless leg of lamb

• 475ml soft sheep's-milk cheese or goat cheese

• 1 garlic clove, finely grated

• 2 teaspoons finely grated lemon zest

• 1/2 teaspoons thyme leaves

• 1/2 cup plus 1 tablespoon olive oil

• Kosher salt, freshly ground pepper

• 0 freshly ground pepper

• 1 bunch watercress, trimmed

• 1 tablespoon fresh lemon juice

• Flatbread (for serving)

Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in 120ml oil; process until blended. Season stuffing with salt and pepper.

Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 1/2" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.

Roast until lamb is starting to brown, 30–40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35–45 minutes longer. Remove lamb from oven and tent with foil; let rest 15–20 minutes.

Do ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.

While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. With motor running, stream in 120ml oil; process until blended. Season herbed cheese with salt and pepper.

Dress watercress in a large bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper. Slice lamb and serve with watercress, herbed cheese, and flatbread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.