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

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. Rub lamb loins with olive oil, salt and pepper. In 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 ½" thick rounds. Serve with hummus on pita bread for an appetizer.