Olive-Stuffed Lamb Roulade with Salsa Verde Recipe

This Olive-Stuffed Lamb Roulade with Salsa Verde Recipe is a succulent and herbaceous recipe, which features boneless leg of lamb and a savory kalamata olive tapenade. It’s a show-stopping holiday roast, ready in about 4 hours (including resting and roasting time).

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Olive-Stuffed Lamb Roulade with Salsa Verde Recipe Ingredients

The Lamb & Marinade

• 1 4-pound boneless leg of lamb, trimmed of excess fat and butterflied (ask the butcher to do this)
• 3/4 cup plus 1 tablespoon extra-virgin olive oil (divided use)
• 5 cloves garlic, minced (divided)
• 1 tablespoon coriander seeds, coarsely ground
• 3/4 teaspoon red pepper flakes (divided)
• 2 teaspoons grated lemon zest
• Kosher salt and freshly ground pepper

The Olive Filling

• 3/4 cup pitted kalamata olives, rinsed
• 1/4 cup packed fresh parsley
• 1 teaspoon fresh oregano
• 1 tablespoon lemon juice

The Salsa Verde

• 2 cups packed fresh parsley
• 1 tablespoon fresh oregano
• 1 tablespoon capers, rinsed
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard

How To Make Olive-Stuffed Lamb Roulade with Salsa Verde Recipe

1. Infuse the oil: Heat 1/4 cup olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and the ground coriander. Cook, stirring often, until the garlic is softened and fragrant, about 1 minute. Remove from heat and stir in 1/2 teaspoon red pepper flakes and the lemon zest. Let cool completely.
2. Marinate the lamb: Generously season the butterflied lamb with salt and pepper on both sides. Rub the cooled garlic-coriander oil all over the meat. Let it sit at room temperature for 1 hour to marinate and take the chill off the meat.
3. Make the olive paste: Preheat the oven to 275 degrees F. Set a rack in a large roasting pan. In a food processor, pulse the olives, 1/4 cup parsley, 1 teaspoon oregano, 1 tablespoon lemon juice, and 1 tablespoon olive oil until a coarse paste forms.
4. Roll and tie: Place the lamb fat-side down. Spread the olive paste evenly over the top surface. Starting from a short side, roll the lamb tightly into a log. Tie it at 1-inch intervals using kitchen twine to secure the shape.
5. Slow roast: Transfer the lamb, seam-side down, to the rack in the roasting pan. Roast until a thermometer inserted into the center registers 130°F to 135°F (medium-rare), which takes about 1 hour 45 minutes to 2 1/2 hours depending on thickness.
6. Rest and blast: Remove the lamb from the oven and let it rest in the pan for 30 minutes. Increase the oven temperature to 500°F (high heat).
7. Make the Salsa Verde: Pulse the remaining 2 cups parsley, 1 tablespoon oregano, 1 minced garlic clove, remaining 1/4 teaspoon red pepper flakes, and capers in the food processor until chopped. Add the remaining lemon juice, vinegar, mustard, salt, and pepper. With the machine running, gradually drizzle in the remaining 1/2 cup olive oil until a chunky sauce forms.
8. Sear and serve: Return the lamb to the 500°F oven and roast until the exterior is browned and crisp, about 20 minutes. Transfer to a cutting board and rest for another 20 minutes. Remove twine, slice into 1/4-inch rounds, and serve with the Salsa Verde.

Recipe Tips

• The “Reverse Sear”: This recipe uses the reverse sear method (low temp first, high temp last). This ensures the meat cooks evenly from edge to edge without drying out, while still getting a crusty exterior at the end.
• Butcher Help: Butterflying a leg of lamb can be tricky. Ask your butcher to “butterfly it for stuffing” to save yourself the hassle and ensure an even thickness.
• Room Temperature: Letting the lamb sit for an hour before cooking (step 2) is crucial. It helps the meat cook more evenly and allows the garlic-coriander rub to penetrate the muscle fibers.
• Salsa Verde Freshness: The salsa verde is best made fresh. The acid in the vinegar and lemon can turn the parsley an olive-drab color if it sits for too long, though it will still taste delicious.
• Resting: Do not skip the resting periods. The first rest allows the internal temp to equalize; the second rest after searing ensures the juices stay in the meat when sliced.

What To Serve With Olive-Stuffed Lamb Roulade with Salsa Verde Recipe

This rich, Mediterranean-inspired roast pairs well with lighter sides.

• Roasted Potatoes: Lemon-herb roasted potatoes.
• Polenta: Creamy soft polenta creates a nice bed for the sauce.
• Green Beans: Blanched or sautéed with almonds.
• Fennel Salad: A crisp, shaved fennel and orange salad.

How To Store Olive-Stuffed Lamb Roulade with Salsa Verde Recipe

• Refrigerate: Store leftover sliced lamb in an airtight container for up to 3 days. Store the salsa verde separately; it will keep for 5 days but may darken.
• Reheat: Reheat lamb slices gently in a skillet with a little olive oil or in a low oven. Do not overheat or the lamb will become tough and well-done.
• Freeze: You can freeze the cooked lamb slices wrapped tightly for up to 2 months. Salsa verde can be frozen in ice cube trays.

Olive-Stuffed Lamb Roulade with Salsa Verde Recipe Nutrition Facts

• Calories: 450
• Total Fat: 35g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 600mg
• Total Carbohydrates: 2g
• Dietary Fiber: 1g
• Sugar: 0g
• Protein: 32g

Nutrition information is estimated per serving (based on 10 servings).

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