When you want to serve something that looks like you spent hours in culinary school but is actually achievable for ambitious home cooks, this Olive-Stuffed Lamb Roulade with Salsa Verde delivers elegance, bold Mediterranean flavors, and stunning presentation that makes it worthy of the most special occasions. A butterflied leg of lamb gets pounded flat, stuffed with a savory mixture of olives, garlic, herbs, and breadcrumbs, then rolled into a neat cylinder, tied, and roasted until the outside is beautifully browned and the inside stays juicy and pink. The salty-briny filling creates pockets of intense flavor throughout the tender lamb, while the bright, herbaceous salsa verde cuts through the richness with its combination of parsley, capers, anchovies, and lemon. This dish is perfect for Easter dinner, Christmas celebrations, dinner parties where you want to impress, or any time you’re ready to tackle a restaurant-quality preparation that’s more about technique than difficulty. The roulade can be prepared ahead and roasted just before serving, and the salsa verde actually improves when made in advance, making this an ideal entertaining dish.
Serving Quantity: Serves 8-10 people
Cooking Time:
- Prep time: 45 minutes
- Roasting time: 60 minutes
- Resting time: 15 minutes
- Total time: 2 hours
Nutrition Information (per serving):
- Calories: 465
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 135mg
- Sodium: 780mg
- Total Carbohydrates: 8g
- Fiber: 2g
- Sugars: 1g
- Protein: 44g
- Iron: 30% of daily value
- Zinc: 45% of daily value
- Vitamin B12: 35% of daily value
Ingredients for Lamb Roulade
- One 4 to 5 pound boneless leg of lamb, butterflied
- 1 cup of mixed olives (Kalamata, green, or a combination) pitted and chopped
- Half cup of breadcrumbs (fresh or panko)
- 4 cloves of garlic minced
- 3 tablespoons of fresh rosemary chopped
- 2 tablespoons of fresh thyme leaves
- Zest of 1 lemon
- Quarter cup of olive oil
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of red pepper flakes (optional)
- Kitchen twine for tying
Ingredients for Salsa Verde
- 2 cups of fresh flat-leaf parsley leaves packed
- Quarter cup of fresh mint leaves
- 3 tablespoons of capers drained
- 3 anchovy fillets (or 1 teaspoon anchovy paste)
- 2 cloves of garlic
- Zest and juice of 1 lemon
- 1 tablespoon of red wine vinegar
- Three quarters cup of extra virgin olive oil
- Half teaspoon of salt
- Quarter teaspoon of black pepper
Selecting and Butterflying the Lamb
A boneless leg of lamb is ideal for this preparation. Ask your butcher to butterfly it for you, which means removing the bone and opening the meat into a flat, roughly rectangular shape. If it’s already butterflied, you may still need to do some trimming to create an even thickness. The goal is a piece of meat that’s roughly rectangular and about one to one and a half inches thick throughout. If there are very thick sections, make horizontal cuts to open them like a book, being careful not to cut all the way through. Trim away any large pieces of excess fat or silverskin, which won’t render during cooking and will be chewy.
Pounding the Lamb
Place the butterflied lamb between two sheets of plastic wrap or parchment paper on a sturdy work surface. Using a meat mallet or the bottom of a heavy pan, pound the lamb to an even thickness of about three-quarters to one inch throughout. This ensures even cooking and makes rolling easier. Pay special attention to thicker areas, pounding them thinner, while being gentle with already-thin sections to avoid creating holes. The goal is a relatively uniform rectangle. Some irregularity is fine and expected, but the more even you can make it, the better it will roll and cook.
Making the Olive Stuffing
In a medium bowl, combine the chopped olives, breadcrumbs, minced garlic, rosemary, thyme, lemon zest, 2 tablespoons of olive oil, half a teaspoon of salt, half a teaspoon of pepper, and red pepper flakes if using. Mix everything together thoroughly. The breadcrumbs will absorb the olive oil and become aromatic from the herbs and garlic. The mixture should hold together slightly when pressed but still be crumbly. Taste a small amount to check seasoning, keeping in mind that olives are salty and the lamb will be seasoned separately. This stuffing can be made a day ahead and refrigerated.
Seasoning and Stuffing the Lamb
Lay the pounded lamb flat with a long side facing you. Season the entire surface generously with the remaining salt and pepper. Spread the olive stuffing in an even layer over the lamb, leaving about a two-inch border on all sides. This border is important—if the stuffing goes to the edges, it will squeeze out when you roll. Press the stuffing down gently so it adheres to the meat. Don’t overstuff. It’s better to have leftover stuffing than to overfill and have it all squeeze out during rolling and cooking.
Rolling the Roulade
Starting from the long side closest to you, begin rolling the lamb tightly around the filling like a jelly roll or burrito. Roll firmly but not so tightly that the filling squeezes out. Keep rolling until you have a compact cylinder. The seam should be on the bottom. Tuck in the ends as you go to keep the filling inside. Once rolled, the roulade should be a uniform cylinder about 4 inches in diameter and 10 to 12 inches long. If some filling escapes, just press it back in or save it to scatter around the roast during cooking.
Tying the Roulade
This step is essential to keep the roulade from unrolling during cooking. Cut 8 to 10 pieces of kitchen twine, each about 2 feet long. Starting about an inch from one end, slide a piece of twine under the roulade and tie it snugly around the circumference with a butcher’s knot or double knot. Continue tying pieces of twine every inch and a half along the length of the roast. The ties should be snug enough to hold the shape but not so tight that they cut into the meat. Tie two pieces lengthwise around the roast for extra security. Trim the excess string. Once tied, the roulade should hold its shape firmly. Rub the outside with the remaining olive oil and season with additional salt and pepper.
Preparing the Salsa Verde
In a food processor, combine the parsley, mint, capers, anchovies, garlic, lemon zest, lemon juice, and red wine vinegar. Pulse several times to chop everything coarsely. With the processor running, slowly drizzle in the olive oil through the feed tube. Process until the mixture is combined but still has texture—not a smooth puree. You want it chunky and rustic. Scrape down the sides and pulse a few more times. Season with salt and pepper, keeping in mind that capers and anchovies are salty. Taste and adjust with more lemon juice, vinegar, or salt. Transfer to a bowl and let it sit at room temperature for at least 30 minutes for flavors to meld. Salsa verde can be made up to 3 days ahead and refrigerated, though the color will darken slightly.
Roasting the Roulade
Preheat your oven to 375 degrees. Heat an oven-safe large skillet or roasting pan over medium-high heat on the stovetop. Add a tablespoon of oil. Once hot, carefully place the tied roulade in the pan and sear on all sides until browned, about 2 to 3 minutes per side. Use tongs to turn it carefully. This searing step develops flavor and creates a beautiful crust. Once browned all over, transfer the pan to the preheated oven. Roast for 50 to 65 minutes, depending on thickness and desired doneness. For medium-rare (recommended for lamb), the internal temperature should reach 130 to 135 degrees in the thickest part. For medium, aim for 140 to 145 degrees. Use an instant-read thermometer inserted into the center, avoiding the stuffing.
Resting the Roulade
This is crucial and cannot be skipped. When the roulade reaches your desired temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 to 20 minutes. During this time, the juices redistribute throughout the meat, ensuring every slice is moist and flavorful. The internal temperature will rise about 5 degrees during resting. If you cut into it immediately, all the juices will run out and the meat will be dry. Use this time to finish side dishes or prepare your serving platter.
Slicing and Serving
After resting, use kitchen shears or a sharp knife to cut and remove the twine. Discard the strings. Using a sharp carving knife or chef’s knife, slice the roulade crosswise into rounds about three-quarters of an inch thick. Each slice should show the beautiful spiral of meat surrounding the olive-studded stuffing. Arrange the slices on a serving platter, slightly overlapping. Spoon some of the salsa verde over and around the slices. Serve the remaining salsa verde in a bowl on the side. Garnish the platter with fresh herb sprigs and lemon wedges. The presentation should be stunning—spiral slices showing off the stuffing, with the bright green sauce providing color contrast.
Wine Pairing
This rich, boldly flavored lamb pairs beautifully with medium to full-bodied red wines. A Bordeaux blend offers complexity and structure. Syrah or Shiraz has the body and spice to stand up to the lamb and olives. Tempranillo provides earthy notes that complement Mediterranean flavors. For Italian wine, try Chianti Classico or Barolo. A Rhône blend works wonderfully. The key is choosing wines with enough structure and tannins to cut through the richness of the lamb while complementing the herbs and olives in the dish.
Side Dishes
Keep sides relatively simple to let the roulade shine. Roasted potatoes with rosemary and garlic are classic. Creamy polenta provides a neutral base for the flavorful juices. Roasted root vegetables add color and sweetness. Sautéed or roasted green beans with almonds add freshness. A simple arugula salad with lemon vinaigrette provides peppery contrast. Roasted tomatoes bring acidity and color. Couscous or orzo makes it more Mediterranean. Grilled or roasted asparagus is elegant and seasonal.
Make-Ahead Strategy
The roulade can be completely assembled, stuffed, rolled, and tied up to 24 hours ahead. Wrap it tightly in plastic wrap and refrigerate. Bring to room temperature (about an hour) before searing and roasting. The salsa verde is actually better when made ahead—make it up to 3 days before and refrigerate. Bring to room temperature and stir before serving. The stuffing can be made 2 days ahead and refrigerated. On the day of serving, all you need to do is sear and roast the roulade, which takes about 90 minutes total including resting time.
Leftover Ideas
Leftover lamb roulade is a gift. Slice it thin for sandwiches with arugula and additional salsa verde on crusty bread. Chop it and add to pasta with olive oil, garlic, and vegetables. Use it in grain bowls with quinoa or farro. Add it to salads for protein. Make lamb hash with potatoes and eggs for breakfast. Use it in wraps or pitas with cucumber, tomatoes, and yogurt sauce. Reheat slices gently in a covered dish in a 300 degree oven with a splash of broth.
Troubleshooting
If the roulade unrolls during cooking, it wasn’t tied tightly enough. Tie more securely next time. If stuffing falls out, you overfilled it or didn’t leave enough border. Use less filling and leave wider borders. If the meat is dry, it was overcooked. Use a thermometer and pull it at 130-135 degrees for medium-rare. If slices fall apart when cutting, let it rest longer or use a sharper knife. If the outside burns before the inside cooks, your oven is too hot or the roulade is too thick. Lower temperature to 350 or pound the meat thinner.
Tips for Success
Ask your butcher to butterfly the lamb. This saves time and they’ll do it better. Pound to even thickness. This is crucial for even cooking. Don’t overfill. Less stuffing is better than too much squeezing out. Tie securely. The roulade needs to hold its shape during cooking. Sear all sides. This creates flavor and a beautiful crust. Use a meat thermometer. Guessing leads to overcooked lamb. Let it rest. This is non-negotiable for juicy meat. Sharp knife for slicing. Dull knives tear the meat and make ragged slices. Make salsa verde ahead. The flavors improve with time. Fresh herbs in the salsa verde are essential. Dried won’t work. Anchovies add umami depth. Don’t skip them even if you think you don’t like anchovies. You won’t taste them specifically. Room temperature meat before cooking ensures even roasting throughout. The olive mixture can be adjusted to taste. Use your favorite olives. Pitted olives save time. Don’t use canned ones with the pits. This dish is special. Save it for occasions when you have time and want to impress. The technique of butterflying, stuffing, rolling, and tying applies to other meats too. Master it once and you can use it for pork, beef, or chicken. Presentation matters. Arrange slices thoughtfully and garnish well. Take photos before serving. This is an Instagram-worthy dish. The combination of lamb, olives, and salsa verde is classic Mediterranean. Trust the flavor profile.
