Q1: What is the absolute, number one secret to a juicy, not dry, leg of lamb?

The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the lamb from the oven just as it reaches the perfect temperature, and then letting it rest for a generous amount of time (at least 20 minutes!), are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: Can I make this ahead of time for a holiday dinner?

Yes, absolutely! The best method is to fully assemble the unbaked roulade a day in advance. This will not only save you a ton of time on a busy holiday, but it will also act as a "dry brine," seasoning the meat even more deeply. You can also make the salsa verde ahead of time.

Q3: Is the thermometer really necessary?Yes, absolutely!

Lamb is a delicate and expensive cut of meat. An instant-read thermometer is the only truly foolproof way to ensure it is cooked to your desired, perfect temperature without any risky guesswork.

Q4: Can I make this with a bone-in leg of lamb?

You can roast a bone-in leg of lamb using a similar method, but you cannot stuff and roll it into a roulade. A boneless leg is essential for this specific preparation.

Q5: What are some classic side dishes to serve with lamb roulade?

This beautiful roast is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with creamy mashed potatoes, crispy roasted potatoes with rosemary, simple roasted asparagus, or a classic ratatouille.

Olive-Stuffed Lamb Roulade (A Holiday Showstopper!)

An elegant and impressive recipe for an Olive-Stuffed Lamb Roulade, a perfect centerpiece for a holiday meal like Christmas. This dish features a boneless leg of lamb that is butterflied and filled with a savory paste of Kalamata olives, parsley, and lemon. The lamb is rubbed with a garlic-coriander oil, rolled into a tight log, and slow-roasted until tender. It’s then finished at high heat for a beautifully browned crust and served with a vibrant, fresh salsa verde made with parsley, oregano, and capers.

Author: Evelyn

Ingredients

For the Lamb Roulade:
1 (4-pound) boneless leg of lamb, trimmed and butterflied
3/4 cup plus 1 tablespoon extra-virgin olive oil
5 cloves garlic, minced
1 tablespoon coriander seeds, coarsely ground
3/4 teaspoon red pepper flakes
2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
Kosher salt and freshly ground pepper
3/4 cup pitted kalamata olives, rinsed
1/4 cup packed fresh parsley
1 teaspoon fresh oregano
For the Salsa Verde:
2 cups packed fresh parsley
1 tablespoon fresh oregano
1 tablespoon capers, rinsed
1 tablespoon red wine vinegar
2 teaspoons dijon mustard

Instructions

Prepare the Lamb: Heat 1/4 cup of olive oil in a small skillet over medium heat. Cook 4 minced garlic cloves and the coriander for about 1 minute until fragrant. Remove from heat and stir in 1/2 teaspoon of red pepper flakes and the lemon zest. Let it cool.
Generously season the butterflied lamb with salt and pepper, then rub the cooled garlic oil all over it. Let the lamb sit at room temperature for 1 hour.
Preheat the oven to 275°F. 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 of lemon juice and olive oil until a coarse paste forms.
Spread the olive paste over the top (inside) of the lamb. Starting from a short side, roll the lamb into a tight log and tie it with kitchen twine in 1-inch intervals.
Roast the Lamb: Transfer the lamb, seam-side down, to the rack in the roasting pan. Roast for 1 hour 45 minutes to 2.5 hours, until a thermometer inserted into the center registers 130°F to 135°F. Let the roast rest in the pan for 30 minutes.
Make the Salsa Verde: While the lamb rests, pulse the remaining 2 cups of parsley, 1 tablespoon of oregano, 1 minced garlic clove, 1/4 teaspoon red pepper flakes, and the capers in a food processor until coarsely chopped. Add the remaining 1 tablespoon of lemon juice, the vinegar, mustard, and salt. With the machine running, gradually add the remaining 1/2 cup of olive oil until a chunky sauce forms.
Finish the Roast: Increase the oven temperature to 500°F. Return the rested lamb to the oven and roast for about 20 more minutes, until browned.
Transfer the roast to a cutting board and let it rest for another 20 minutes.
Remove the twine, cut the lamb into 1/4-inch-thick slices, and serve topped with the salsa verde.

Notes

This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
Asking your butcher to butterfly the leg of lamb for you can be a major time-saver.
The two-temperature roasting method—low and slow first, then a final blast of high heat—is a key technique for ensuring a tender, juicy interior with a beautifully browned crust.
Resting the roast twice, once after the initial roast and again before slicing, is crucial for the juices to redistribute, ensuring the meat is moist and tender.

Find it online: https://cookupjoy.com/olive-stuffed-lamb-roulade/