- Prep Time
- 1 boneless leg of lamb (about 4 1/2 lbs), excess fat removed
- 2 - 3 cloves garlic
- 1 cup packed flat-leaf parsley
- 1/2 cup pitted black olives
- 1/4 cup golden raisins
- 2 tablespoons fresh oregano leaves
- 2 tablespoons capers, rinsed
- 1 teaspoon sweet paprika
- Salt and pepper
- 1 tablespoon EVOO
Let the lamb sit at room temperature for about 1 hour. Position a rack in the lower third of the oven and preheat to 350 degrees . Using a food processor, drop in the garlic cloves, with the machine running, to finely chop. Stop the machine and scrape down the sides. Add the parsley, olives, raisins, oregano, capers, paprika and a pinch each salt and pepper. Pulse to create a coarse paste. Blend in the EVOO.
Lay the lamb, fat side down, on a cutting board. Season the meat with salt and pepper. Set aside 1 to 2 tbsp. of the herb-olive mixture. Using a rubber spatula, spread the remaining herb-olive mixture evenly over the surface and into any crevices or folds. Roll the lamb tightly into a cylinder, then, using kitchen twine, tie 4 to 5 knots up the length of the meat to secure. Smear the reserved herb-olive mixture over the lamb; season all over with salt and pepper.
Set a rack in a roasting pan and transfer the lamb, fat side up, to the rack. Pour 1/4 inch water into the pan. Roast until an instant-read thermometer inserted into the center registers 135 degrees for medium-rare, about 1 hour 35 minutes, adding more water if the pan dries out. Transfer the lamb to a cutting board with a moat and let rest for 20 minutes before slicing.
Meanwhile, skim the fat from the pan juices and discard. Slice the lamb, cutting off the strings as you go. Spoon the pan drippings on top.