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 information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.
Step 2
Stuff the lamb Unroll the lamb and spread the boned-out side with the tapenade. Roll up the lamb tightly. Tie it at 2-inch intervals with kitchen twine. With a small, sharp knife, cut slits 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with the rosemary, salt, and pepper.
Step 3
Roast the lamb for about 1 hour and 15 minutes. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. For medium-rare, the temperature should be 140 to 150°F. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.
Step 4
To serve Cut into thin slices.
