Tapenade-Stuffed Leg of Lamb

Serves 6

• 3 to 4 pounds bonless leg of lambboned out side
• 1/4 cup Tapenade
• 3 garlic cloves, sliced
• 2 Tbsp Chopped fresh rosemary leaves just
• fine sea salt and freshly ground pepper to taste

Preheat the oven to 350 degrees F

Oil a roasting pan just large enough to hold the lamb.

Stuff the lamb spread the boned out side with tapenade then roll the lamb tightly. Tie it at 2" intervals with kitchen twine. With a small, sharp knife cut slits 2 to 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with rosemary ,salt, and pepper.

Roast the lamb for about 1 hour 15 minutes. to check the doneness, insert your themometer into the thickest part of the meat. For med-rare the temp should be 140 degrees

let the meat rest for 30 min before serving