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Fennel and Black Olive-Stuffed Leg of Lamb

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.

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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
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
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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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