Olive-Stuffed Lamb Roulade with Salsa Verde

foodnetwork.com

Madeline Brownstone

Tired of just throwing together a meal. Getting back to cooking with heart.

¾ cup plus 1 tablespoon extra-virgin olive oil

5 cloves garlic, minced

1 tablespoon coriander seeds, coarsely ground

¾ teaspoon red pepper flakes

2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice

1 4-pound boneless leg of lamb, trimmed of excess fat and butterflied (ask the butcher to do this)

Kosher salt and freshly ground pepper

¾ cup pitted kalamata olives, rinsed

2 ¼ cups packed fresh parsley

1 tablespoon plus 1 teaspoon fresh oregano

1 tablespoon capers, rinsed

1 tablespoon red wine vinegar

2 teaspoons dijon mustard

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