Ingredients
- 3 cloves garlic, minced
- 2 Tablespoons fresh marjoram
- 1 teaspoon salt
- 6 Tablespoons fresh lemon juice
- 1 1/2 teaspoons Tabasco or Cholula sauce
- 1 boneless leg of lamb, rolled and tied into a roast
- 1 dozen pitted green olives, stuffed with pimentos
- 3 pieces of bacon, cut into 1" pieces
Directions
Mix together the garlic, marjoram, salt, lemon juice, and hot sauce into a paste.
Make about a dozen 1” incisions into the roast, then rub the paste all over, being sure to get some inside the incisions. Place 1 green olive and one piece of bacon in each incision.
Roast in a heavy pan at 450 for 20 minutes, then reduce temperature to 325 and continue roasting until the internal temperature reaches 145. Let rest 10 minutes and serve.
NOTE: This recipe also works well on the grill with a butterflied leg of lamb.