This meatloaf is amazingly juicy lamb stuffed with greek calamata olives, crushed in pasta with parsley, oregano, olive oil and lemon juice. Open the leg of the leg without bone with a butterfly, or ask the butcher in the market to make it nice and neat, spread with paste from olives, roll in a roll, bind and bake in the oven. And for serve lamb roll Italian salsa verde – green parsley sauce with oregano, capers, garlic, pepper, olive oil, vinegar and mustard. The sauce does not require cooking, and its refreshing taste perfectly complements the taste roulette. Share with friends: 
Time: 5 hours. Difficulty: medium Servings: 6-8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. + 1 tbsp. l olive oil
- 5 garlic cloves, minced
- 1 tbsp. l coarsely ground coriander seeds
- 3/4 tsp red pepper flakes
- 2 tsp grated lemon zest + 2 tbsp. l lemon juice
- 1 lamb leg without bone weighing 2 kg., Cut off excess fat and expand the meat with a butterfly (or ask the butcher about it)
- 3/4 Art. seedless kalamata olives, drain the liquid
- 2 and 1/4 Art. fresh parsley
- 1 tbsp. l + 1 tsp fresh oregano
- 1 tbsp. l capers without fluid
- 1 tbsp. l red wine vinegar
- 2 tsp Dijon mustard
Recipes with similar ingredients: garlic, coriander, red pepper cereal, lemon, lamb, olives, calamata olives, parsley, oregano, capers, wine vinegar, Dijon mustard
Recipe preparation:
- In a small skillet over medium heat, heat 1/4 tbsp. olive oil. Add 4 cloves of garlic and coriander and fry, stirring often until the garlic is soft, about 1 minute. Take off from the fire and stir in 0.5 tsp. flakes of red pepper and lemon zest. Allow to cool completely.
- Add plenty of salt and pepper the lamb on both sides, then rub it with garlic oil. Leave at room temperature on 1 hour.
- Preheat the oven to 135 ° C and set the grate to a large brazier. In a food processor, chop olives, 1/4 tbsp. parsley, 1 tsp oregano and 1 tbsp. l lemon juice and olive oil until the formation of coarse paste. Lay the lamb with the bold side down and spread on top with olive paste. Roll the lamb on the short side, tie with kitchen thread at a distance of 2.5 cm.
- Place the lamb seam down on the wire rack in the roasting pan. Bake until the thermometer inserted in the center of the meat shows the temperature 55 ° C-57 ° C, 1 hour 45 minutes – 2.5 hours. Let the meat rest in brazier for 30 minutes. Increase oven temperature to 260 ° C.
- Meanwhile, make salsa verde: grind in food processor remaining 2 tbsp. parsley, 1 tbsp. l oregano 1 chopped garlic clove, 1/4 tsp red pepper flakes and capers to a coarsely chopped mass. Add the remaining 1 tbsp. l lemon juice, vinegar, mustard, 1/4 tsp salt and a little pepper. Not stopping the food processor, gradually add the remaining 0.5 Art. olive oil to make a sauce with small pieces. Salt and pepper.
- Return the roll to the oven and bake until golden brown. about 20 minutes. Lay on a cutting board and let it rest 20 minutes.
- Cut the thread and cut the roll into slices 0.5 cm thick. Transfer to a dish and top with salsa verde.
