Directions:
- Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.
- Stuff the lamb Unroll the lamb and spread the boned-out side with the tapenade. Roll up the lamb tightly. Tie it at 2-inch intervals with kitchen twine. With a small, sharp knife, cut slits 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with the rosemary, salt, and pepper.
- Roast the lamb for about 1 hour and 15 minutes. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. For medium-rare, the temperature should be 140 to 150°F. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.
- To serve Cut into thin slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 784.58 Kcal (3285 kJ) | ||
| Calories from fat | 556.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.81g | 95% | |
|---|---|---|---|
| Cholesterol | 199.58mg | 67% | |
| Sodium | 319.83mg | 13% | |
| Potassium | 853.5mg | 18% | |
| Total Carbs | 0.91g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 51.52g | 103% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 25.8mg | 144% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 249.61 Kcal (1045 kJ) | ||
| Calories from fat | 176.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.66g | 95% | |
|---|---|---|---|
| Cholesterol | 63.5mg | 67% | |
| Sodium | 101.75mg | 13% | |
| Potassium | 271.53mg | 18% | |
| Total Carbs | 0.29g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 16.39g | 103% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 8.2mg | 144% | |
| Calcium | 14mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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