Name: Fennel and Black Olive-Stuffed Leg of Lamb
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6 - 8 servings
Ingredients: 4 lb(s) (1.8 kg) boneless, butterflied leg of lamb; 3 Tbsp (45 mL) olive oil; 1 bulb fennel, cored and finely chopped (about 3 ½ cups); 1 small onion, finely chopped; 2 clove garlic, finely chopped; 2 anchovy fillets, finely chopped; 1 Tbsp (15 mL) thyme, chopped; ¼ (60 mL) white wine; ¼ cup (60 mL) chicken stock; ⅓ cup (80 mL) black olives, chopped; ¼ cup (60 mL) dried figs, chopped (about 4-5 figs); 1 cup (250 mL) breadcrumbs; 1 tsp (5 mL) each salt and freshly ground pepper; 1 Tbsp (15 mL) fennel fronds, chopped; ¼ cup (60 mL) fresh parsley, chopped; 1 egg

Fennel and Black Olive-Stuffed Leg of Lamb

Prep Time

15 min

Cook Time

1h 10 min

Yields

6 - 8 servings

This mouth-watering leg of lamb makes for an impressive feature of just about any meal.

Courtesy of Amanda Riva of The Hot Plate.

ingredients

lb(s) (1.8 kg) boneless, butterflied leg of lamb

Tbsp (45 mL) olive oil

bulb fennel, cored and finely chopped (about 3 ½ cups)

small onion, finely chopped

clove garlic, finely chopped

anchovy fillets, finely chopped

Tbsp (15 mL) thyme, chopped

(60 mL) white wine

cup (60 mL) chicken stock

⅓

cup (80 mL) black olives, chopped

cup (60 mL) dried figs, chopped (about 4-5 figs)

cup (250 mL) breadcrumbs

tsp (5 mL) each salt and freshly ground pepper

Tbsp (15 mL) fennel fronds, chopped

cup (60 mL) fresh parsley, chopped

egg

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Heat 2 tbsp (30 mL) olive oil in large skillet over medium heat. Add fennel, onion, garlic, anchovy and chopped thyme, cook for 8 to 10 minutes or until softened. Add wine and cook for 2 minutes or until reduced by half. Add chicken stock, olives and fig. Cook for 5 minutes or until most of the liquid has evaporated. Stir in bread crumbs. Season with 1/4 tsp (1 mL) each salt and pepper. Remove from heat; stir in fennel fronds and parsley. Let cool completely. Stir in egg. (Makes about 4 cups.)

Step 3

Lay the lamb flat and pat dry with paper towels. Season with 1/4 tsp (1 mL) each the salt and pepper. Pat stuffing evenly over meat. Roll up the lamb tightly and tie with the butcher’s twine.

Step 4

Rub outside of the lamb with the remaining olive oil and salt and pepper. Roast for 50 minutes or until internal temperature reaches for 145°F (63°C) for medium rare or cook until your preference of doneness. Tent with foil and let rest for 15 minutes before slicing.

Step 5

Remove string. Slice into thick slices and serve.

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Fennel and Black Olive-Stuffed Leg of Lamb

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