Chef Dave Beran loves the meaty combination of lamb and olives; not only does he slather a butterflied leg with olive-spiked butter before roasting, but he also serves a little extra butter at the table. Slideshow: More Lamb Recipes 

Dave Beran
October 2015

Gallery

© Con Poulos

Recipe Summary

active:
1 hr
total:
3 hrs 30 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, combine the shallots, garlic, thyme, parsley, rosemary, mustard and 1/3 cup of the olive oil; blend until smooth. Transfer to a bowl and stir in the butter.

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  • Arrange the lamb fat side down on a rack set over a rimmed baking sheet. Spread the herb butter all over the lamb, leaving a 1-inch border. Refrigerate until the butter is semifirm, 30 minutes. Roll up the lamb with the butter inside and tie securely with kitchen twine at 1-inch intervals. Cover and refrigerate overnight.

  • Preheat the oven to 400°. Rub the lamb with 2 tablespoons of the oil and season with salt and pepper. Roast for about 1 hour and 45 minutes, until an instant-read thermometer inserted in the thickest part registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 20 minutes. Leave the oven on.

  • On a rimmed baking sheet, toss the tomatoes with the remaining 2 tablespoons of olive oil and the thyme sprigs and season with salt and pepper. Roast for 20 minutes, stirring, until softened.

  • Discard the strings and thinly slice the lamb. Serve with the roasted tomatoes and olive butter.

Suggested Pairing

A dark, spicy yet fruity red wine.

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