Gusto TV Stuffed Lamb Recipe - Olive Lemon Onion Roulade

Stuffed Lamb Recipe

This Stuffed Lamb recipe transforms butterflied leg into elegant roulade marinated overnight in grated onion-rosemary-pepper paste then stuffed with olive-lemon-chili onion relish, tied tightly, and roasted crisp to perfect 125°F medium-rare — olive brininess meets lamb gaminess in spectacular pinwheel slices. From A IS FOR APPLE “Olives and Onions,” hosted by Robert Jewell, this showstopper leverages 1½ cups sundried olives against citrus zest brightness while red onion stuffing provides textural chew contrasting tender lamb blanket.

The Inspiration

This Stuffed Lamb recipe channels Mediterranean feast tradition where butterflied leg maximizes stuffing surface through book-style opening — grated onion marinade tenderizes enzymatically while rosemary volatiles perfume deeply during 6-hour chill, creating flavor channels that amplify roasting complexity. Robert Jewell brilliantly captures A IS FOR APPLE‘s olive-onion theme through 1½ cups roughly chopped sundried olives providing chewy salinity against chili flake heat, lemon zest cutting richness precisely, and parsley freshness balancing intensity. V-rack elevation ensures air circulation crisping exterior while capturing juices; butcher twine creates uniform shape preventing unraveling.

Ingredients

1 Boneless leg of lamb butterflied

Marinade

1 large Spanish onion
2 sprigs of fresh rosemary
2 teaspoons (10ml) cracked pepper
2 tablespoons (30ml) olive oil

Stuffing

1 tablespoon (15ml) olive oil
1 medium red onion
1 tablespoon (15ml) fine chopped garlic
1.5 cups (375ml) pitted sundried olives roughly chopped
Zest of 2 lemons
¼ cup (62ml) chopped fresh parsley
1 teaspoon (5ml) chili flakes
Butcher twine
Salt and pepper

Methods

For the marinade

Cut the onion in half and using the box grater, grate the onion over a large bowl.
Roughly chop the rosemary and add to the onion.
Add olive oil and pepper.
Place the lamb in the bowl and toss onion marinade all over to coat.
Place the lamb in a re-sealable disposable bag.
Allow to marinate 6 hours or overnight.

To make stuffing

Peel and dice the onion into small dice about ¼ inch (.31cm).
Place oil in a medium sized pan over medium heat. Allow to heat until oil just starts to shimmer about 1 minute. Add the red onions and garlic.
Cook while stirring constantly until onions have softened and garlic is fragrant.
Remove from heat add the olives, lemon zest, parsley and chili flakes and mix to combine evenly.
Allow mixture to cool.

For Lamb

Preheat oven to 400F (204°C).
Remove lamb from marinade and brush off excess marinade.
Place in a v-rack roasting pan or roasting pan with rack.
Open the butterflied leg of lamb like a book and place it cut side up on the work surface.
Season the meat with salt and pepper. Go easy on salt if olives are salty.
Spread the cooled mixture on the lamb leaving a 1 inch (2.5cm) border.
Starting at the narrow end roll up the lamb.
Secure with kitchen twine.
Place lamb in a roasting pan and set in the oven for approximately 1 hour 30 minutes. Or until an instant read thermometer reads 125F (51°C) for medium rare.
Remove and allow to rest covered loosely in foil for 15 minutes.
Cut lamb into thin or thick slices.

Serving Suggestions

Fan Stuffed Lamb pinwheels over charred spring onion romesco with pan juices nap, or construct roulade terrine chilling sliced portions between olive tapenade layers for buffet drama — episode’s olive-onion theme demands Picholine olive-verjus salad cutting richness while preserved lemon couscous absorbs carving juices luxuriously. Easter centerpiece positions whole roulade on plum-tarragon platter; tapas transformation cubes into skewers with harissa yogurt dip.

Pair Bandol rosé matching herbs or Gigondas embracing gaminess; deconstruct into salad crowning baby kale with olive oil-poached fingerlings and sherry-shallot vinaigrette. Family sheet-pan adaptation uses two half-legs perfectly; sous-vide 122°F then high-roast elevates precision further.

Final Thoughts

Stuffed Lamb recipe from A IS FOR APPLE “Olives and Onions,” hosted by Robert Jewell, transforms butterflied boneless leg into spectacular roulade marinated overnight in grated Spanish onion-rosemary-pepper paste then stuffed generously with 1½ cups sundried olives, red onion confetti, lemon zest, and chili flakes — butcher twine secures tight spiral roasted v-rack to crisp-skinned 125°F medium-rare perfection yielding 24+ elegant pinwheel slices serving 6-8 holiday feasts or dinner parties. Grated onion enzymes tenderize deeply while olive density provides textural chew contrasting ruby lamb blanket, scaling effortlessly from intimate Easter dinner to buffet centerpiece with couscous accompaniment absorbing every herb-citrus-infused drop.

Find more recipes from A is for Apple here!