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
Scale
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
