MealsApril-May 2014

Roast Herb Stuffed Leg of Lamb with Olive Salsa Verde

Roast Herb Stuffed Leg of Lamb with Olive Salsa Verde

SERVES 8 TO 10

Leg of lamb is the star of the meal. Seasoned with an Italian salsa verde that’s packed with fresh mint, Kalamata olives and lemon, the meat is rolled for a pretty presentation and roasted. Then it’s thinly sliced and served with more of this piquant sauce. A sauce of fragrant olive oil and fresh herbs flavors the meat before cooking and is served alongside. Baby arugula adds a refreshing contrast to the rich lamb. Lamb benefits from being seasoned a day ahead; then simply place it in the oven on the day of your Gluten-Free Easter dinner.

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