Return to Content

Feta and Black Olive Roasted Leg of Lamb

Feta and Black Olive Roasted Leg of Lamb
0 votes, 0.00 avg. rating (0% score)
by in Mar 2010
Submit a Recipe Image
Watch this video: 30-Minute Lamb Dinner

Ingredients:

  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons crushed red-pepper flakes
  • Zest of 1 orange
  • 1 tablespoon fennel seeds, lightly crushed
  • 4 or 5 cardamom pods, lightly crushed (optional)
  • 1 tablespoon ground ginger
  • 1 5-pound leg of lamb, butterflied
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh rosemary, roughly chopped
  • 1 cup dry breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup olive tapenade (store-bought)
  • 1 cup crumbled feta cheese
  • Watercress or parsley for garnish

Instructions:

In a deep casserole or roasting pan, combine 3 tablespoons olive oil, garlic, red-pepper flakes, orange zest, fennel, cardamom (if using), and ginger. Add lamb leg and turn to coat well. Cover and refrigerate at least 2 hours (or up to 12 hours).

In a medium saut
Updated Wednesday, March 10th, 2010

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2