Tepanade Stuffed Roast Lamb

Christmas and Easter are the only times of year I can find lamb around here, and since I love it so much, I always try to cook it as much as possible before it’s gone again. Recently my mother in law introduced me to tepanade: a mixture made from olives, capers, parsley and lemon, and I knew those flavors would compliment the lamb perfectly, so I was excited to try something new and completely different {to the usual mint sauce!} This dish sounds fancy and complicated, and looks really elegant, but it was SO simple and quick to put together, that I was totally floored. This is one of the BEST things I have cooked in a really long time! Lamb and tepanade were just made for each other. I love this dish, and as usual, hope you do too!

{for the tepanade}
3 cloves crushed garlic
1 cup pitted kalamata olives
2 Tbsp capers
4 Tbsp fresh parsley
2 Tbsp fresh lemon juice
2 Tbsp olive oil
Kosher Salt
Freshly Ground black pepper
1 boneless leg of lamb {about 5 lbs}

Preheat the oven to 325degF.
Combine all the ingredients for the tepenade in a food processor and pulse until chopped. Open the boneless leg of lamb, and remove the outer netting. It should naturally unfold. Use a knife to create slits in the lamb to unfold it further. Spread the tepenade all over the lamb, then roll up, and tie up with kitchen twine.
Rub olive oil all over the outside of the lamb, then season generously all over with kosher salt and freshly ground black pepper. Place in a roasting rack, in a roasting pan, and cook for 1hr 45 mins to 2 hours {20 minutes for every lb.} Or until a thermometer inserted in the center reaches 140degF. Serve with English Roast Potatoes with parmesan and parsley.

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<3 Sarah