If you’re searching for an unforgettable centerpiece for your next gathering, let me introduce you to my absolute favorite show-stopper: Stuffed Leg of Lamb. Bursting with vibrant Mediterranean flavors—think tender lamb rolled up with a dreamy filling of spinach, feta, herbs, and fluffy breadcrumbs—this dish is what celebration is all about. It’s elegant, comforting, and surprisingly approachable; you’ll love how the aromatic stuffing transforms every bite into something truly special, and your guests will talk about it long after the last slice.
Ingredients You’ll Need
This easy-to-follow recipe keeps things classic and straightforward, letting each ingredient really shine. Every element plays a specific role, from juiciness to earthy flavor to that glorious roasted color you crave in a Stuffed Leg of Lamb.
- Bone-in leg of lamb (about 5–6 lbs), butterflied: The star of the show! Ask your butcher to butterfly it—this helps with both stuffing and even cooking.
- Olive oil (2 tbsp): Adds richness and helps the veggies sauté up beautifully fragrant and tender.
- Onion (1 medium, finely chopped): This brings sweetness and depth, setting the base layers of flavor in the stuffing.
- Garlic (3 cloves, minced): Just the right punch of savory aroma—because what’s lamb without garlic?
- Fresh breadcrumbs (1 cup): These soak up all the delicious juices, keeping the filling perfectly moist without turning soggy.
- Chopped fresh spinach (1/2 cup): For flash-green color and a veggie-packed boost that complements the lamb beautifully.
- Feta cheese (1/2 cup, crumbled): Salty, tangy, and creamy—this really brings the Mediterranean vibes.
- Fresh parsley (1/4 cup, chopped): Bright and herbal, it lifts the whole flavor profile of the stuffing.
- Fresh rosemary (1 tbsp, chopped): Just a little goes a long way for that aromatic, unmistakable lamb and rosemary match.
- Fresh mint (1 tbsp, chopped): A must for freshness—you’ll love how it mingles with the feta and parsley.
- Salt (1 tsp): Essential for seasoning both the lamb and the filling, bringing out all those subtle flavors.
- Black pepper (1/2 tsp): Just enough heat to balance the richness without overpowering the lamb.
- Chicken broth or white wine (1/4 cup): Moistens everything and ties together the stuffing with a big dose of savory depth.
- Kitchen twine: For securing your beautiful rolled lamb—don’t skip this step!
How to Make Stuffed Leg of Lamb
Step 1: Prepare the Stuffing
Start by heating olive oil in a large skillet over medium heat. Add the finely chopped onion and let it gently soften for about 5 minutes, stirring occasionally, until it starts to caramelize and smell absolutely delicious. Toss in the minced garlic and cook for another minute—your kitchen will already feel cozier! Now, add the fresh breadcrumbs, spinach, crumbled feta, parsley, rosemary, mint, salt, and pepper. Stir everything together, letting the cheese soften slightly and the spinach wilt. Finally, splash in the chicken broth or wine and mix until the stuffing looks moist but still holds together—think flavorful, not soggy.
Step 2: Stuff and Roll the Lamb
Lay your butterflied leg of lamb flat on a clean surface, inside facing up. If it’s a bit uneven, don’t worry—just cover it with plastic wrap and give it a gentle pound to even things out. Spread the stuffing evenly over the surface, pressing gently so it sticks but doesn’t spill out the sides. Next, roll the lamb up tightly along the short edge, tucking in any loose bits and keeping that beautiful spiral of stuffing intact. Grab your kitchen twine and tie the rolled lamb securely at 2-inch intervals—this is the secret to keeping everything neat and even as it roasts.
Step 3: Roast the Stuffed Leg of Lamb
Heat the oven to 375°F (190°C). Place your tied Stuffed Leg of Lamb seam side down on a rack in a roasting pan—this ensures the juices circulate and the browning is perfect. Pop it in the oven and roast for about 1 hour 45 minutes to 2 hours. For a lovely medium-rare, aim for an internal temperature of 135°F (57°C); for medium, go up to 145°F (63°C). If you love a crispier crust, feel free to let the outside get golden brown by blasting it under the broiler for a minute or two right at the end.
Step 4: Rest and Slice
Once cooked, let your Stuffed Leg of Lamb rest for 15 minutes before you even think about slicing it—this wait time is crucial! Resting lets all those flavorful juices reabsorb into the meat, ensuring every bite is juicy and tender. When ready, remove the twine, slice into beautiful spirals, and watch your guests’ eyes light up as the stuffing is revealed.
How to Serve Stuffed Leg of Lamb
Garnishes
The finishing touch can turn your lamb from impressive to unforgettable. Try sprinkling some extra chopped fresh parsley and mint over the sliced meat just before serving. A little drizzle of olive oil or a squeeze of lemon also makes the flavors pop and adds that fresh-from-the-garden brightness. For a classic vibe, a bit of crumbled feta or pomegranate seeds scattered across the top adds color, flavor, and festive flair.
Side Dishes
Classic roasted potatoes are always a hit—crisp outsides with fluffy interiors make a great match for the juicy lamb. Pair it with spring vegetables like tender asparagus, sautéed green beans, or even a zesty cucumber salad. And if you want to dial up the Mediterranean twist, consider serving with a dollop of homemade tzatziki or a simple mint and yogurt sauce. Stuffed Leg of Lamb is also gorgeous alongside buttery couscous or rice pilaf for a truly feast-worthy spread.
Creative Ways to Present
Don’t be afraid to have some fun with your Stuffed Leg of Lamb at the table! Serve slices on a rustic wooden board for a dramatic family-style presentation, or layer the carved lamb over a bed of bright greens and roasted baby carrots. For holidays, surround your platter with lemon wedges, whole roasted garlic bulbs, and sprigs of rosemary for both color and delicious aroma. Either way, those spirals of lamb and stuffing will steal the spotlight!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices of Stuffed Leg of Lamb tightly in foil or place in an airtight container. It will stay juicy and flavorful in the refrigerator for up to 3 days, ready for sandwiches, salads, or quick reheated meals.
Freezing
This dish also freezes surprisingly well! Cool the cooked and sliced lamb completely, then layer slices between sheets of parchment in a freezer-safe container or zip-top bag. It will keep for up to 2 months. Defrost overnight in the refrigerator before reheating for best texture.
Reheating
To keep the lamb moist when reheating, place slices in a baking dish, cover with foil, and warm in a 300°F (150°C) oven until heated through—about 20 minutes. You can add a splash of broth to the pan if you like, to help keep everything extra tender. Avoid the microwave if you can, as it may dry out the delicate stuffing.
FAQs
Can I prepare the Stuffed Leg of Lamb ahead of time?
Absolutely! You can assemble the lamb with stuffing, roll it, and tie it up a full day in advance. Simply cover and refrigerate until you’re ready to roast. Let it sit at room temperature for 30 minutes before baking for even cooking.
Can I use boneless leg of lamb instead?
Yes, boneless leg of lamb works beautifully. Just make sure it’s butterflied and pounded out to an even thickness. This can actually make it a bit easier to roll and tie, and slicing is a breeze.
What if I don’t eat gluten?
No worries! Swap in your favorite gluten-free breadcrumbs. They’ll work just as well to bind and moisten the stuffing, giving you a great gluten-free version of Stuffed Leg of Lamb.
How do I know when the lamb is done?
An instant-read meat thermometer is your best friend. For medium-rare, aim for 135°F (57°C); for medium, go for 145°F (63°C). Be sure to rest the lamb after roasting—it will rise a few more degrees and become even more tender.
Can I change up the stuffing?
Definitely! The beauty of Stuffed Leg of Lamb is its versatility. Try adding toasted pine nuts or sun-dried tomatoes, swap spinach for kale, or tweak the herbs to suit your own tastes. Make it your own masterpiece!
Final Thoughts
Whether it’s a holiday or a cozy Sunday dinner, Stuffed Leg of Lamb never fails to bring people together and make the meal feel truly special. I hope you’ll give this recipe a try and share it with your own loved ones—it’s a guaranteed hit and likely to become a new tradition!
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Stuffed Leg of Lamb Recipe
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Impress your guests with this delicious Stuffed Leg of Lamb recipe. Tender butterflied lamb filled with a savory mixture of spinach, feta, and herbs, roasted to perfection. A show-stopping centerpiece for any special occasion.
Ingredients
For the Stuffed Leg of Lamb:
- 1 bone-in leg of lamb (about 5–6 lbs), butterflied
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh breadcrumbs
- 1/2 cup chopped fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh mint
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken broth or white wine
- kitchen twine for tying
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Sauté Onion and Garlic: In a skillet, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Prepare Stuffing: Combine breadcrumbs, spinach, feta, parsley, rosemary, mint, salt, and pepper in the skillet. Moisten with chicken broth or wine.
- Stuff the Lamb: Lay the butterflied lamb flat, spread stuffing evenly, roll tightly, and secure with twine.
- Roast the Lamb: Place the stuffed lamb in a roasting pan, seam side down. Roast for 1 hour 45 minutes to 2 hours until desired doneness.
- Rest and Serve: Let the lamb rest for 15 minutes before slicing and serving.
Notes
- You can prepare the stuffing ahead and refrigerate until ready to assemble.
- Serve with roasted potatoes, spring vegetables, and mint sauce for a classic pairing.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8 oz
- Calories: 460
- Sugar: 1 g
- Sodium: 590 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 155 mg
