Recipe details
Dinner
Share
Stuffed Leg of Lamb
2h 15min
8 servings
Cook this dish
This Stuffed Leg of Lamb is a delightful and impressive dish that's perfect for holiday gatherings or special occasions. A tender leg of lamb is butterflied and stuffed with a savory mixture of spinach, feta cheese, and pine nuts, then rolled and roasted to perfection. The result is a flavorful, juicy, and beautifully presented main course that's sure to delight your guests.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Nuts
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Prepare the leg of lamb
Trim any excess fat from the leg of lamb. Butterfly the leg of lamb by cutting it open horizontally, stopping about 1 inch from the opposite side. Open it up like a book and flatten it with a meat mallet until it's an even thickness.
Prepare the stuffing ingredients
Wash the spinach and remove any tough stems. Roughly chop the spinach leaves. Crumble the feta cheese. Toast the pine nuts in a dry skillet over medium heat until lightly golden, stirring frequently. Peel and mince the garlic cloves. Zest the lemon, then cut it in half and squeeze the juice into a bowl. Discard any seeds.
Make the stuffing mixture
In a large bowl, mix together the chopped spinach, crumbled feta, toasted pine nuts, minced garlic, lemon zest, lemon juice, olive oil, salt, and black pepper until well combined.
Stuff the leg of lamb
Spread the stuffing mixture evenly over the butterflied leg of lamb, leaving a 1-inch border around the edges. Roll the lamb up tightly, starting from one of the long sides, and secure it with kitchen twine at 1-inch intervals.
Season the leg of lamb
Place the stuffed leg of lamb in a roasting pan. Rub the remaining olive oil over the surface of the lamb and season it with the remaining salt and black pepper. Tuck the rosemary sprigs under the twine.
Roast the leg of lamb
Preheat the oven to 375°F (190°C). Roast the stuffed leg of lamb in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Rest and serve
Remove the leg of lamb from the oven and let it rest for 15-20 minutes before removing the twine and slicing it. Serve your delicious Stuffed Leg of Lamb hot, and enjoy!
Ratings
0
Comments (0)
No ratings or reviews yet.