Name: Olive-Stuffed Leg of Lamb
Yield: 8 Servings
Ingredients: 1 shallot, chopped; 2 garlic cloves, chopped; ½ cup pine nuts; ½ cup pitted Kalamata olives; ¼ cup drained oil-packed anchovies; ¼ cup finely grated lemon zest; ¼ cup mint leaves; ¼ cup parsley leaves; 2 tablespoons thyme leaves; ½ cup olive oil, plus more; Kosher salt and freshly ground black pepper; 1 3–4-pound piece butterflied boneless leg of lamb; 2 cups soft sheep’s-milk cheese or goat cheese; 1 garlic clove, finely grated; 2 teaspoons finely grated lemon zest; ½ teaspoon thyme leaves; ½ cup plus 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 1 bunch watercress, trimmed; 1 tablespoon fresh lemon juice; Store-bought or homemade flatbread (for serving)

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Christopher Testani

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

Recipe notes