Roast Leg of Lamb with Olive and Rosemary Paste

• 1 cup brine-cured black olives (such as Kalamata), pitted
• 3 large garlic cloves
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1/4 cup olive oil
• 1 4 1/2-pound boneless leg of lamb

1. Preheat oven to 350F.
2. Using on/off turns, blend olives, garlic and rosemary in processor until chopped.
3. Gradually add oil, blending until coarse paste forms.
4. Season paste with salt and pepper.
5. Sprinkle lamb with salt and pepper.
6. Place lamb, boned side up, on rimmed baking sheet.
7. Spread olive paste over top of lamb.
8. Roast lamb 30 minutes.
9. Increase oven temperature to 400F.
10. Continue roasting until thermometer inserted into thickest part of lamb registers 135F for medium-rare, about 20 minutes.
11. Let stand 15 minutes.

brinecured black olives, garlic, rosemary, olive oil, lamb

Taken from www.epicurious.com/recipes/food/views/roast-leg-of-lamb-with-olive-and-rosemary-paste-103507 (may not work)