Lamb Loin Roulade with Olive Tapenade and Arugula

Serving Size: Makes 8 Servings
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

2 lamb boneless loins, split open and flattened
1/2 cup olives, pitted and chopped
2 cloves crushed garlic
1/2 cup roasted red bell peppers
1/4 cup goat cheese
1 tablespoon olive oil
1/4 cup arugula leaves

Instructions

In a small bowl, combine the olives, garlic, bell peppers, goat cheese, and olive oil. Lay the arugula leaves on the flattened lamb loins and spread olive oil mixture evenly over the arugula. Roll up loins and tie with butcher's string. Rub loins with olive oil, salt, and pepper. In a saute' pan, sear lamb loins on all sides. Bake at 325°F for approximately 10 minutes. Remove and let rest 10 minutes. Remove string and slice into 1/2-inch-thick rounds.

Serve with hummus on pita bread for an appetizer. Salt and pepper to taste.