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Feta and Black Olive Roasted Leg of Lamb

by in Mar 2010
Watch this video: 30-Minute Lamb Dinner


  • 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


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
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