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
Scale
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
