Stuffed Leg of Lamb is one of those heartwarming centerpiece roasts that instantly elevates any special occasion. The enticing aroma of rosemary, garlic, and herbs weaves through tender lamb, which is generously packed with a savory filling of spinach, feta, sun-dried tomatoes, and pine nuts. Each slice reveals a swirl of vibrant color and incredible flavor, creating a showstopper your guests will talk about for weeks. Whether enjoyed for a holiday meal or a memorable Sunday dinner, this dish captures the Mediterranean spirit in every bite and is surprisingly simple to prepare in your own kitchen.
Ingredients You’ll Need
Every element in this Stuffed Leg of Lamb is thoughtfully chosen to build flavor, balance textures, and achieve that signature juicy roast. Fresh herbs, salty cheese, and savory breadcrumbs all play a role, creating layers you can both see and taste with every forkful.
- Boneless leg of lamb (4 to 5 pounds), butterflied and trimmed: The perfect canvas for our stuffing, this cut stays juicy while letting the flavors seep in.
- Garlic (4 cloves, minced): Adds a robust, classic depth that infuses the lamb with irresistible aroma.
- Fresh rosemary (2 tablespoons, chopped): The herbal backbone, lending a piney, aromatic Mediterranean note.
- Fresh thyme (2 tablespoons, chopped): Balances the rosemary with a subtle earthiness.
- Fresh spinach (1 cup, chopped): Brings vibrant color and a wholesome, mild flavor to the filling.
- Breadcrumbs (1 cup): Soaks up the juices and binds the stuffing for perfect texture. Use gluten-free if desired!
- Feta cheese (1/2 cup, crumbled): Offers a creamy, tangy contrast that lifts every bite.
- Sun-dried tomatoes (1/4 cup, chopped): Intensify the overall flavor with a pop of sweet-tart complexity.
- Pine nuts (1/4 cup, toasted): Add buttery crunch and extra richness to the stuffing.
- Olive oil (1/4 cup): Brings moisture to the filling while carrying all those Mediterranean flavors.
- Lemon zest (1 teaspoon): Lends brightness and a subtle zing that cuts through the richness.
- Salt (2 teaspoons): Essential for seasoning every layer of this generous roast.
- Black pepper (1 teaspoon): A finishing touch that enlivens all the other ingredients.
- Dry white wine (1/2 cup): Helps keep the lamb moist as it roasts and enriches the pan juices for serving.
- Kitchen twine: Absolutely necessary for tying the lamb so the beautiful stuffing stays tucked inside while roasting.
How to Make Stuffed Leg of Lamb
Step 1: Prepare the Lamb
Begin by preheating your oven to 375°F (190°C). Place the butterflied leg of lamb flat on a large cutting board, with the inside facing up. Pat it dry with paper towels for better seasoning adhesion. Generously sprinkle the lamb with salt and black pepper, then rub in the minced garlic, rosemary, and thyme. This ensures every bite is fragrant and flavorful from the inside out.
Step 2: Make the Savory Stuffing
In a mixing bowl, toss together the chopped spinach, breadcrumbs, feta cheese, sun-dried tomatoes, toasted pine nuts, olive oil, and lemon zest. Stir until everything is well combined; the mixture should be a bit moist but not soggy. This medley adds layers of flavor and a beautiful mosaic of colors that will tempt even the pickiest eaters.
Step 3: Stuff and Roll the Lamb
Evenly spread the stuffing mixture over the seasoned side of the lamb, pressing gently so it stays in place. Starting from the short end, carefully roll the lamb up tightly to enclose the stuffing, taking care to keep everything inside. Tie the roast with kitchen twine at 2-inch intervals to keep its shape and trap all those savory juices inside.
Step 4: Season and Prepare to Roast
Turn the tied roast so the seam is facing down in your roasting pan. Give the outside a final sprinkle of salt and pepper for a seasoned, golden crust. Pour the dry white wine into the bottom of the pan; as the lamb roasts, the wine will create delicious pan juices and help keep the meat tender and moist.
Step 5: Roast to Perfection
Roast the Stuffed Leg of Lamb uncovered for 1 1/2 to 2 hours, depending on your preferred doneness—aim for an internal temperature of 135°F for medium-rare or 145°F for medium. The aroma as it cooks is heavenly. Once done, remove from the oven, tent loosely with foil, and let rest for 15 minutes. This essential step lets the juices redistribute so every slice stays succulent.
Step 6: Slice and Serve
Cut away the string and slice the Stuffed Leg of Lamb crosswise into thick rounds, revealing the beautiful layers of filling. Arrange them on a serving platter and drizzle with the savory pan juices collected in the roasting pan. Each slice is a masterpiece, perfect for showing off at any celebratory table.
How to Serve Stuffed Leg of Lamb
Garnishes
A shower of freshly chopped parsley or a scattering of extra toasted pine nuts works wonders for brightening up your platter. Zest a bit more lemon over the top for extra fragrance, or add a few sprigs of rosemary for a touch of drama and aromatic flair.
Side Dishes
Pair Stuffed Leg of Lamb with Mediterranean classics like roasted potatoes, garlicky green beans, a crisp Greek salad, or oven-baked ratatouille. For a grain option, fluffy couscous or lemony orzo will soak up all those savory pan juices beautifully.
Creative Ways to Present
If you want to wow your guests, consider slicing the lamb tableside so everyone can see the gorgeous swirl of stuffing. Serve each portion atop a bed of wilted greens or creamy polenta, or nestle slices on a rustic board alongside a bowl of jewel-toned pomegranate seeds for added color and sparkle.
Make Ahead and Storage
Storing Leftovers
Place any remaining Stuffed Leg of Lamb slices in an airtight container and refrigerate for up to 3 days. The flavors continue to meld and intensify, making leftovers absolutely crave-worthy the next day.
Freezing
For longer storage, wrap individual slices tightly in foil and place in a freezer-safe bag. They’ll keep well in the freezer for up to 2 months. To thaw, simply move to the fridge overnight, ensuring the lamb stays juicy.
Reheating
To reheat Stuffed Leg of Lamb while retaining moisture, place slices in a baking dish, splash with a little broth or leftover pan juices, and cover tightly with foil. Warm in a 325°F (160°C) oven for about 15-20 minutes or until heated through. Avoid the microwave for best texture, but if using, cover with a damp paper towel and heat gently.
FAQs
Can I prepare Stuffed Leg of Lamb in advance?
Absolutely! Assemble the lamb with its stuffing, tie it up, and keep it refrigerated (covered) for up to 24 hours ahead. Simply let it sit at room temperature for 30 minutes before roasting to ensure even cooking.
What can I substitute for feta cheese?
Goat cheese works fabulously in place of feta, adding a creamy, tangy bite that pairs beautifully with the rest of the flavors. You can even try shredded Pecorino Romano for a sharper finish if you like.
How do I keep the stuffing from falling out?
A tight roll and secure tying with kitchen twine are key. If needed, use toothpicks to anchor any stubborn edges, and always roast with the seam-side down to help seal everything in place.
What wine pairs well with Stuffed Leg of Lamb?
A bold red like Syrah or Cabernet Sauvignon complements the richness of the lamb, while a dry white (such as Sauvignon Blanc) brings out the herbal notes in the stuffing. Either makes for a wonderful meal!
Is Stuffed Leg of Lamb suitable for gluten-free diets?
Yes! Just swap the regular breadcrumbs for your favorite gluten-free variety. All other ingredients are naturally gluten-free, making it easy to adapt for everyone at your table.
Final Thoughts
I hope this inspires you to bring Stuffed Leg of Lamb to your own kitchen, whether for a festive holiday or a cozy weekend gathering. There’s something truly special about sharing a dish like this—packed with flavor, color, and love. Give it a try, and don’t be surprised if it becomes a new family favorite!
Print
Stuffed Leg of Lamb Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
Impress your guests with this succulent Stuffed Leg of Lamb recipe. A tender butterflied leg of lamb is filled with a savory mixture of spinach, feta cheese, and aromatic herbs, then roasted to perfection. Perfect for special occasions or a festive holiday meal.
Ingredients
For the Lamb:
- 1 boneless leg of lamb (about 4 to 5 pounds), butterflied and trimmed
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- Kitchen twine for tying
For the Stuffing:
- 1 cup fresh spinach, chopped
- 1 cup breadcrumbs
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup olive oil
- 1 teaspoon lemon zest
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Season the lamb: Season the butterflied leg of lamb with salt, pepper, garlic, rosemary, and thyme.
- Prepare the stuffing: In a bowl, combine spinach, breadcrumbs, feta cheese, sun-dried tomatoes, pine nuts, olive oil, and lemon zest.
- Stuff and roll: Spread the stuffing over the lamb, roll tightly, and tie with twine.
- Roast: Place the lamb in a roasting pan, season with salt and pepper, pour white wine in the pan, and roast for 1 1/2 to 2 hours.
- Rest and serve: Let the lamb rest, then slice and serve with pan juices.
Notes
- You can prepare the stuffed lamb up to one day ahead and roast before serving.
- Substitute goat cheese for feta if preferred.
- Pair with a red wine reduction or mint sauce.
Nutrition
- Serving Size: 1 slice (about 6 ounces)
- Calories: 420
- Sugar: 1 g
- Sodium: 560 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg
