American Lamb Roulade with Olive Tapenade and Arugula

American Lamb Roulade with Olive Tapenade and Arugula

From: Culinary director John Sarich, Chateau Ste. Michelle, Woodinville, WA. Yield: 24 appetizer servings.

6 American Lamb boneless loins, split open and flattened

1½ cups kalamata olives, pitted and chopped

6 cloves garlic, smashed

1½ cups roasted red bell peppers, chopped

¾ cup goat cheese

3 Tbsp. olive oil

Register to view the full article

Register to view this article

TAGS: Archive