Olive Stuffed Leg of Lamb with Mint Sauce

Serves: Six | Prep: 15 min | Cook: 1 hr, 10 min

Ingredients:

Leg of Lamb:
3 lbs leg of lamb, boned and butterflied
salt
pepper
3 Tbsp olive oil

Olive Stuffing:
6 slices stale bread
6 Tbsp kalamata olives, pitted and chopped
2 Tbsp brine from olives
4 garlic cloves, minced
2 Tbsp pine nuts
1 tsp lemon zest
1 Tbsp freshly squeezed lemon juice
1 tsp dried oregano
1 1/2 Tbsp fresh mint, minced

Mint Sauce:
1 cup fresh mint leaves
1/4 tsp coarse salt
2 Tbsp white vinegar
3 Tbsp light brown sugar
1/2 cup boiling water

Directions:
Preheat oven 375F/190C.

In a food processor, process six slices of bread until fine crumbs. Transfer to a bowl. Add olives, brine, garlic, pine nuts, lemon zest, juice, dried oregano, and fresh mint. Stir until incorporated. Lay lamb flat on the work surface and season with salt and pepper. Spread the prepared stuffing evenly over the lamb. Roll up the lamb tightly and tie securely in several places with kitchen twine. Sprinkle outside with more salt and pepper.

Heat oil n a large pan over medium high heat. Add lamb and sear all sides, 2-3 minutes per side. Transfer lamb to a roasting pan, roast, 40-60 minutes, depending on how you like your lamb cooked.  Once the desired temp is reached loosely cover with foil and let rest, 10 minutes before serving.

To make the mint sauce, chop mint leaves with coarse salt. Transfer to a heat proof bowl. Add vinegar, brown sugar and boiling water, give a stir just until the sugar dissolves. Cover with cling film and let steep for at least 20 minutes.

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Apple Stuffed Pork Loin
Buttered Orange and Herb Roasted Turkey
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Slow Roasted Lamb Shoulder with Creamy Spicy Mint and Cilantro Sauce