Previous month:
March 2012
Next month:
May 2012

April 2012

Olive-Stuffed Boneless Leg of Lamb for Easter

Back in prehistoric times, as in before I became a parent, we used to entertain more. I love to have people over for dinner, and during that period I received a wonderful gift from Santa Maria—a leather-bound book designed for recording dinner parties.

I’ve always written down who came to dinner on a given night, what I cooked, and a bit about the meal. I can’t recommend this enough. I now have a heartbreaking record of all the parties I’ve had over the past decade. I was looking at it this evening—for reasons that will be clear shortly—and I realized that not only does it tell a culinary tale, but it’s a directory of friendships that have fallen to the wayside, and collection of memories that have been lost.

If you told me, for example, that one New Year’s Eve a friend read Tarot cards and other recited Shakespeare sonnets, and that an honored guest that evening left before midnight, and that another close friend cancelled at the last minute to “go on a date with two gals from Texas,” I wouldn’t believe you. But there it is, in my own penmanship.

I was looking through the book this evening in search of the night when I served a scrumptious olive-stuffed leg of lamb. Easter is coming, and I want to make it again. Sure enough, I found it in the book, having cooked on that New Year’s Eve in question.

The recipe comes from my trusty “Food and Wine Magazine 2001 Cookbook,” which was a wedding gift and speaks so colorfully of the promises of being a newly wed. It was in heavy rotation back in those days, and we were rarely disappointed. The olive-stuffed lamb is a real keeper. According to the book, “herb-infused crushed black olives rolled up in a butterflied leg of lamb season and tenderize the meat from within as it marinates and cooks.”

The recipe from the book is below, and as it’s been nine-years since I made the dish I’m going to go with that. I’ll also add my ancient notes: “lamb was 4.8 lbs; roasted for about 1 hour, sat for ½ hour, cooked to 140 degrees, could be cooked less.” Still, I remember a savory and fragrant slice of tender meat, and I’m looking forward to making the dish again this weekend. I’ll report back, hopefully without waiting a decade.

Olive-Stuffed Boneless Leg of Lamb 

  • 1 ¼ cups Calamata or Gaeta olives (½ pound) pitted and coarsely chopped
  • 1 garlic clove, minced
  • 2 teaspoons thyme leaves plus 4 thyme sprigs
  • 1 teaspoon extra-virgin olive oil
  • ¾ teaspoon finely chopped rosemary, plus 4 rosemary springs
  • ¾ teaspoon finely grated lemon zest
  • One 4½-pound leg of lamb—boned, butterflied and trimmed of all visible fat
  • Kosher salt and freshly ground pepper
  • ½ cup dry white wine

In a food processor, combine the olives with the garlic, thyme leaves, olive oil, chopped rosemary and lemon zest. Pulse until a chunky puree forms. Spread the lamb on a work surface, boned side up, and season with salt and pepper. Spread the olive paste all over the lamb and roll it tightly lengthwise into a roast. Tie the lamb with kitchen string at 1-inch intervals. Wrap tightly in plastic and refrigerate for a least 6 hours. Let return to room temperature before roasting.

Preheat the oven to 450 degrees. Put the lamb on a rack set in a roasting pan and season with salt and pepper. Tuck the rosemary and thyme springs under the lamb and roast for 10 minutes. Reduce the oven temperature to 350 degrees and pour the wine over the lamb. Roast for about 45 minutes, basting twice; the lamb is done when an instant-read thermometer inserted in the thickest part registers 140 degrees for medium.

Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 to 15 minutes. Meanwhile, pour the pan drippings into a bowl and spoon off the fat. Discard the strings and cut the lamb into thick slices. Pour any lamb juices into the pan drippings, spoon them over the meat, and serve.

Serves 8-10.

Five-Minute Meal Follow Up: Super Fast Lemon Sugar Cookie Recipe

I might do most of the shopping and cooking around the house, but to set the record straight, that’s simply because I’ve claimed the former activity and I can’t live without the latter. What I mean is that in the ever-vexing division of household labor I have simply staked out for myself the things that are easiest for me. To relax, I need to know I have food in the house—so I shop. To eat well, I need to know how to cook—so I station myself at the stove.

While I do what comes naturally to me, so does Santa Maria. She bakes. And she does it with great skill. Remember that amazing birthday cake? Well, that was no mere one-off. She makes the most delicious lemon-sugar cookies. They’re sweet and tasty, with a bit of a golden crunch on the corner, and an enticingly tart finish on the tongue.

And, just as I have perfected the five-minute meal, she has perfected the weeknight homemade cookie—no small feat for the woman who works and watches the kids. The trick is to make the dough ahead of time, freeze it in a roll, and then slice off a few cookies the night you want to eat them. Pop them in the oven at your convenience, and your dessert will be ready in the time it takes to turn on the TV and pop in a DVD. Trust me, you can do it.

Santa Maria’s Heirloom Lemon Sugar Cookie Recipe


  • 4 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter (two sticks), softened to room temperature (about 70 degrees)
  • 1 ½ cups sugar
  • 3 eggs
  • 1teaspon vanilla extract
  • 1 teaspoon lemon extract 

Preheat oven to 350 degrees F.

Combine the dry ingredients in a bowl, mixing the flour, baking soda, and salt together.

Cream the butter in a separate bowl, and then add the sugar until well blended.  Add the eggs and the vanilla and lemon extracts.

Mix the dry ingredients into the butter mixture.  This may require a strong arm!

Divide into 3-4 portions. Roll each portion into a log, or pat into a flat ball. 

Cut the log into 1/3” nickels, place on cookie sheet, then press with your knuckles, sprinkle with sugar and bake for about 10 minutes.  I like them just barely golden at the edges.

This dough freezes extremely well and makes a very nice after school treat for kids, or a late night reward for tired moms and dads. Must be accompanied by very cold milk.

It also makes great cut out cookies – hearts for Valentines Day, reindeer for Christmas, eggs for Easter.  Sprinkle flour on your counter, then use a rolling pin to roll out the dough to about 1/5 or ¼” thickness (thinner than the roll cookies, because they are bigger). For Valentines Day, it’s a very nice idea to substitute a pale pink glaze for the sugar sprinkled on top.