Lamb meatloaf stuffed with olives and salsa verde
Votes: 3
Time: 5 o'clock.
Complexity: average
Servings: 6-8
Complexity: average
Servings: 6-8
This meatloaf is a stunning combination of succulent lamb stuffed with Greek Kalamata olives, ground into a paste with parsley, oregano, olive oil, and lemon juice. Butterfly a leg of lamb, or ask your butcher at the market to do it neatly and beautifully, spread it with the olive paste, roll it up, tie it, and bake in the oven. To serve the lamb roulade, prepare an Italian salsa verde—a green sauce made with parsley, oregano, capers, garlic, pepper, olive oil, vinegar, and mustard. The sauce requires no cooking, and its refreshing flavor perfectly complements the roulade.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 tbsp. + 1 tbsp. l. olive oil
- 5 cloves garlic, crushed
- 1 tbsp coriander seeds, coarsely ground
- 3/4 tsp red pepper flakes
- 2 tsp grated lemon zest + 2 tbsp lemon juice
- 1 boneless leg of lamb weighing 2 kg, trim off excess fat and butterfly the meat (or ask the butcher to do this for you)
- 3/4 cup pitted Kalamata olives, drained
- 2 and 1/4 cups fresh parsley
- 1 tbsp + 1 tsp fresh oregano
- 1 tbsp capers without liquid
- 1 tbsp red wine vinegar
- 2 teaspoons Dijon mustard
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Cooking the dish according to the recipe:
- In a small skillet over medium heat, heat 1/4 cup olive oil. Add 4 garlic cloves and cilantro and cook, stirring frequently, until the garlic softens, about 1 minute. Remove from heat and stir in 1/2 teaspoon red pepper flakes and lemon zest. Let cool completely.
- Generously season the lamb on both sides with salt and pepper, then rub it with garlic oil. Let it rest at room temperature for 1 hour.
- Preheat the oven to 275°F (135°C) and set a rack in a large roasting pan. In a food processor, pulse the olives, 1/4 cup parsley, 1 teaspoon oregano, and 1 tablespoon each lemon juice and olive oil until a coarse paste forms. Place the lamb, fat side down, and spread the olive oil over the top. Roll the lamb into a roll along the short end, tying with kitchen string at 1 inch (2.5 cm) intervals.
- Transfer the lamb, seam-side down, to a rack in a roasting pan. Roast until a thermometer inserted into the center registers 135°F (55°C) to 135°F (57°C), 1 hour 45 minutes to 2 1/2 hours. Let the lamb rest in the roasting pan for 30 minutes. Increase the oven temperature to 500°F (260°C).
- Meanwhile, prepare the salsa verde: In a food processor, pulse the remaining 2 cups parsley, 1 tablespoon oregano, 1 minced garlic clove, 1/4 teaspoon red pepper flakes, and capers until coarsely chopped. Add the remaining 1 tablespoon lemon juice, vinegar, mustard, 1/4 teaspoon salt, and a few grinds of pepper. With the food processor running, gradually add the remaining 1/2 cup olive oil until you have a finely chopped sauce. Season with salt and pepper.
- Return the roll to the oven and bake until golden brown, about 20 minutes more. Transfer to a cutting board and let rest for 20 minutes.
- Cut the string and slice the roll into 0.5 cm thick slices. Transfer to a serving platter and top with salsa verde.
Categories:
recipe / Festive dishes / Main courses / Meat / / / Food Network - recipes
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