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Healthnotes Index:

Lamb Loin Roulade with Olive Tapenade and Arugula

Lamb Loin Roulade with Olive Tapenade and Arugula: Main Image

Quick Facts

Servings: 24
Cook Time: 20 min.
John Sarich
This striking appetizer combines the earthy flavors of lamb and goat cheese with kalamata olives, roasted peppers, and arugla.


  • 6 lamb boneless loins, split open and flattened
  • 1- 1/2 cups Kalamata olives, pitted and chopped
  • 6 cloves garlic, smashed
  • 1- 1/2 cups roasted red bell peppers, chopped
  • 3/4 cup goat cheese
  • 3 Tbs olive oil
  • 1- 1/2 cups arugula leaves
  • Salt and pepper to taste


  • In small bowl, combine the olives, garlic, bell peppers, goat cheese and olive oil. Lay the arugula leaves on the flattened lamb loins and spread olive mixture evenly over the arugula. Roll up loins and tie with butcher's string. Rub loins with olive oil, salt and pepper. In a sauté 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 1/2-inch-thick rounds. Serve with hummus on pita bread for an appetizer.

Nutrition Facts

Calories 135
  Calories from Fat 108 (80%)
(19%)Total Fat 12g
(20%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(7%)Cholesterol 21mg
(8%)Sodium 191mg
(2%)Potassium 66mg
Total Carbohydrate 1g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(11%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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