Olive-Stuffed Leg of Lamb

Name: Olive-Stuffed Leg of Lamb
Yield: 8 Servings
Ingredients: 1 shallot, chopped; 2 garlic cloves, chopped; 1/2 cup pine nuts; 1/2 cup pitted Kalamata olives; 1/4 cup drained oil-packed anchovies; 1/4 cup finely grated lemon zest; 1/4 cup mint leaves; 1/4 cup parsley leaves; 2 tablespoons thyme leaves; 1/2 cup olive oil, plus more; Kosher salt, freshly ground pepper; 0 freshly ground pepper; 1 3–4 pound piece butterflied boneless leg of lamb; 2 cups soft sheep's-milk cheese or goat cheese; 1 garlic clove, finely grated; 2 teaspoons finely grated lemon zest; 1/2 teaspoon thyme leaves; 1/2 cup plus 1 tablespoon olive oil; Kosher salt, freshly ground pepper; 0 freshly ground pepper; 1 bunch watercress, trimmed; 1 tablespoon fresh lemon juice; Flatbread (for serving)

By Chef Seamus Mullen

March 26, 2015

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Olive-Stuffed Leg of LambChristopher Testani

Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.

Recipe notes

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