American Lamb Loin Roulade with Olive Tapenade and Arugula

American Lamb Loin Roulade with Olive Tapenade and Arugula

   6 APPETIZER SERVINGS

Ingredients

Cedar Springs or Shepherd’s Pride lamb boneless loins, split open and flattened 6
Kalamata olives, pitted and chopped 1-1/cups
Garlic, smashed 6 cloves
Roasted red bell peppers, chopped 1-1/2 cups
Goat cheese 3/4 cup
Olive oil 3 tablespoons
Arugula leaves 1-1/2 cups
Salt and pepper to taste

Directions

In small bowl, combine the olives, garlic, bell peppers, goat cheese and olive oil. Lay the arugula leaves on the flattened lamb loins and spread olive mixture evenly over the arugula. Roll up loins and tie with butcher’s string. Rub loins with olive oil, salt and pepper. In a sauté pan, sear lamb loins on all sides. Bake at 325°F for approximately 10 minutes. Remove and let rest 10 minutes.

Remove string and slice into 1/2-inch-thick rounds. Serve with hummus on pita bread for an appetizer.

Recipe and image provided by the American Lamb Board

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