Back arrow Recipe details
search icon
Dinner
share icon Share

Stuffed Leg of Lamb

time icon

2h 15min

servings icon

8 servings

0

0 Reviews
cook this dish 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

Steps

Read instructions and get ready to cook

1
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.

2
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.

3
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.

4
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.

5
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.

6
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.

7
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)
Recipe image