Ingredients for Olive-Stuffed Leg of Lamb

• 1 shallot, chopped

• 2 spicchi d'aglio, tritati

• 80g di pinoli

• 120ml olive Kalamata denocciolate

• 60ml drained oil-packed anchovies

• 1/4 cup finely grated lemon zest

• 1/4 tazza di foglie di menta

• 1/4 di tazza di foglie di prezzemolo

• 2 tablespoons thyme leaves

• 1/2 cup olive oil, plus more

• Sale kosher, pepe macinato fresco

• 0 pepe appena macinato

• 1 3–1.8kg piece butterflied boneless leg of lamb

• 475ml soft sheep's-milk cheese or goat cheese

• 1 spicchio d'aglio, grattugiato finemente

• 2 cucchiaini di scorza di limone finemente grattugiata

• 1/2 teaspoons thyme leaves

• 1/2 cup plus 1 tablespoon olive oil

• Sale kosher, pepe macinato fresco

• 0 pepe appena macinato

• 1 mazzetto di crescione, pulito

• 1 cucchiaio di succo di limone fresco

• Flatbread (for serving)

Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in 120ml oil; process until blended. Season stuffing with salt and pepper.

Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 1/2" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.

Roast until lamb is starting to brown, 30–40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35–45 minutes longer. Remove lamb from oven and tent with foil; let rest 15–20 minutes.

Do ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.

While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. With motor running, stream in 120ml oil; process until blended. Season herbed cheese with salt and pepper.

Dress watercress in a large bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper. Slice lamb and serve with watercress, herbed cheese, and flatbread.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.