Olive Stuffed Leg of Lamb

Lamb:

1 (5 1/2-pound) leg of lamb, boned and butterflied
1 tablespoon plus 1 teaspoon salt
1 3/4 teaspoons freshly ground black pepper
3/4 cup plain cracker crumbs
1/2 cup plus 2 tablespoons pitted brine-cured black olives, such as kalamata
½ cup of cooked  lobster
3/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons pine nuts
3 tablespoons fresh garlic


Preheat oven to 400 degrees F.
To make the stuffing, combine the cracker crumbs, olives, lobster, 1/4 cup olive oil, 1 tablespoon lemon juice, the pine nuts, 1 teaspoon fresh garlic, 1 teaspoon salt, 3/4 teaspoon black pepper, and the lemon zest in the bowl of a food processor. Pulse 2 to 3 times. Do not puree. Set aside.
To make the basting sauce, combine the remaining 1/2 cup olive oil, 2 tablespoons lemon juice, and the remaining salt and black pepper in a medium bowl and whisk to blend. Set aside.
To stuff the lamb, spread the olive mixture evenly over the rough side of the meat. Starting at the long side, roll the lamb up tightly and tie at several places with kitchen twine to hold its shape. Brush the outside of the lamb liberally with the basting sauce; reserve the remainder, than rub lamb with remaining fresh garlic.
Roast the lamb until an instant-read thermometer inserted into center registers 140 degrees F for medium-rare, about 1 hour and 30 minutes. Brush occasionally with the remaining basting sauce. Let stand 15 minutes. Slice the lamb and serve warm or at room temperature.
Note: The cooking time will vary depending on the cut of the meat. Start checking the temperature at 1 hour and don't forget that the meat will continue to cook once removed from the oven (as it rests). Also, don't forget those tasty bits on the baking sheet. These can be spooned over individual slices of lamb as a tasty sauce.