There’s a beautiful harmony that happens when tender roasted lamb meets the bold, briny richness of a homemade olive tapenade. This recipe brings that pairing to life with fresh herbs, bright lemon, and a slow, gentle roast that fills the kitchen with savory aroma. Though it looks impressive on the table, the process is wonderfully approachable—perfect for a special gathering or a Sunday meal when you want something memorable without unnecessary fuss. The tapenade melts into the meat as it cooks, creating layers of flavor in every slice. Serve it warm, carve it at the table, and enjoy a dish that feels both rustic and refined.

Prep: 30 minutes Roast: 1 3/4 hours Oven: 325°F
Stand: 15 minutes Makes: 8 servings

Ingredients

• 1 cup pitted kalamata olives
• 1 tablespoon snipped fresh Italian parsley
• 1 tablespoon olive oil
• 1 teaspoon finely shredded lemon peel
• 2 teaspoons lemon juice
• 1 teaspoon snipped fresh rosemary
• 1 teaspoon snipped fresh thyme
• ¼ teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 – 3 1/2 to 4-pound boneless leg of lamb, rolled
  and tied
• ½ cup dry red wine
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Directions

To make the Olive Tapenade

1. In a food processor combine olives, parsley, oil, lemon peel, lemon juice, rosemary, thyme, 1/4 teaspoon pepper, and garlic.
2. Cover and process until finely chopped, stopping to scrape down the sides of the food processor as necessary.
3. Set aside.

For the Lamb

1. Untie and unroll roast, trim fat.
2. If necessary, place meat, boned side up, between two pieces
   of plastic wrap, pound meat with meat mallet to an even thickness.
3. Spread tapenade over cut surface of meat.
4. Roll up; tie securely with 100-percent-cotton kitchen string.
5. Place meat, seam side down, on a rack in a shallow roasting pan.
6. In a small bowl combine red wine, salt, and the 1 teaspoon pepper.
7. Roast meat in a 325°F oven for 1 3/4 to 2 1/4 hours or until an instant-read thermometer inserted into the center of the roast registers 140°F (medium rare), basting with red wine mixture several times during roasting up until the last 10 minutes of roasting.
8. Discard any remaining wine mixture.
9. Remove roast from oven.
10. Cover with foil and let stand 15 minutes. The temperature of the meat after
    standing should be 150°F.
11. Remove string and slice the meat.