Editor's note: The recipe and introductory text below are from Laurent Tourondel's book Bistro Laurent Tourondel.

　　Tapenade, a paste of puréed black olives and other flavorful ingredients, is a typical seasoning for lamb in the Provence region of Southern France. You can buy it ready-made or make it yourself. This lamb is also good made with a paste of marinated sun-dried tomatoes instead of the tapenade.

　　

Ingredients

Makes 6 servings

　　3 to 4 pounds boneless leg of lamb

　　1/4 cup tapenade

　　3 garlic cloves, sliced

　　2 tablespoons chopped fresh rosemary leaves

　　Fine sea salt and freshly ground black pepper to taste

　　

Step 1

Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.

　　

Step 2

Stuff the lamb Unroll the lamb and spread the boned-out side with the tapenade. Roll up the lamb tightly. Tie it at 2-inch intervals with kitchen twine. With a small, sharp knife, cut slits 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with the rosemary, salt, and pepper.

　　

Step 3

Roast the lamb for about 1 hour and 15 minutes. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. For medium-rare, the temperature should be 140 to 150°F. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.

　　

Step 4

To serve Cut into thin slices.

　　Bistro Laurent Tourondel