BONED LEG OF LAMB STUFFED WITH TAPENADE

Steps:

• Preheat oven to 400 degrees. Make tapenade: In a food processor, combine olives, almonds, anchovies, capers, 3 garlic cloves and 1 1/2 tablespoons oil. Process to form a smooth paste, scraping down sides of bowl as needed, about 2 minutes.
• Season both sides of lamb generously with salt and pepper. Lay meat on a clean work surface, skin side down. Spread tapenade over the top. Starting with one short end, roll up lamb in the shape of a football; secure with twine.
• Place the flour on a plate; season with salt and pepper. Place eggs and breadcrumbs separately on two plates. Dredge lamb first in flour, then dip in egg, letting excess drip off. Dredge in breadcrumbs.
• Place lamb in a small roasting pan, and surround with remaining garlic cloves, 1/2 cup white wine, and 1/2 cup chicken stock. Drizzle remaining 1 1/2 tablespoons oil directly over lamb.
• Roast in oven until the internal temperature of the lamb reaches 130 degrees on a meat thermometer for medium-rare, 1 1/4 to 1 1/2 hours. If roasting pan becomes too dry, add up to 1/2 cup chicken stock as needed to keep garlic from burning.
• Transfer lamb to a cutting board, and remove and discard twine; let lamb rest 10 minutes before slicing. Set garlic aside, and pour pan juices from roasting pan into a small bowl, skimming off fat that rises to the top.
• Make sauce: Place roasting pan over medium heat. Return skimmed cooking juices to pan, and add remaining 1/2 cup wine and 1/2 cup chicken stock. Using a wooden spoon, scrape up any brown bits from the bottom of the pan as the sauce gently boils. Pass sauce and garlic through a fine sieve into a small saucepan, pressing with the spoon to extract as much garlic as possible.
• Bring liquid to a boil over medium-high heat; reduce heat, and simmer gently, 1 minute. Season with salt and pepper, and serve hot with sliced lamb roast.