American Lamb Roulade with Olive Tapenade and Arugula

Published Monday, December 01, 2008

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 1½ cups arugula leaves to taste, salt and pepper In small bowl, combine olives, garlic, bell peppers, goat cheese and olive oil. Lay the arugula leaves on flattened lamb loins and spread olive mixture evenly over the arugula. Roll up loins and tie with butcher's string.

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