Stuffed Lamb Leg
Recipe from Elena Faita
Ingredients
6 Portions
1 boneless leg of lamb
60 g pitted black olives, thinly sliced
3 potatoes boiled in water
2 small red peperoncini
2 medium onions chopped
2 tablespoons of capers
2 cloves garlic, finely chopped
2 tablespoons of chopped parsley
2 tablespoons of rosemary
Olive oil
Method
*Preheat oven to 400°F
Cook onions with a little oil. In a food processor, combine onion, potatoes, capers and
parsley.
In a bowl, combine garlic, rosemary, olives, and peperoncini.
Combine the two mixtures.
Cut the thigh of one side and fill with mixture. Attach (sewing) with kitchen string and season with salt and pepper. Pour olive oil and remaining rosemary on top and bake 40 to 50 minutes.
Serve with peperonata
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