If you’re looking to impress at your next dinner party or want a showstopping centerpiece for a family feast, you’ll fall head-over-heels for this Stuffed Leg of Lamb. It’s a dish that marries juicy lamb with a luscious, flavor-packed filling of spinach, briny feta, fresh herbs, and tangy sun-dried tomatoes. Every bite bursts with Mediterranean flair, making this recipe not just a meal but an experience you’ll want to savor and share again and again.
Ingredients You’ll Need
The beauty of this Stuffed Leg of Lamb is that each ingredient serves a purpose, either by enhancing flavor, adding texture, or bringing out the vibrant color that turns this dish into a feast for the eyes. Despite sounding elegant, it’s all straightforward – just a handful of fresh, quality staples make magic here!
- Boneless leg of lamb (about 4–5 pounds), butterflied: The star of the show, ready to soak up all the seasonings and become moist and tender in the oven.
- Olive oil (2 tablespoons): Ensures the meat stays juicy and helps the herbs and aromatics cling to every bite.
- Garlic (4 cloves, minced): Adds punchy depth and that irresistible savory aroma.
- Fresh rosemary (2 tablespoons, chopped): Brings woodsy, earthy notes that pair so well with lamb.
- Fresh thyme leaves (1 tablespoon): Offers a subtle pepperiness and keeps everything bright.
- Dijon mustard (1 tablespoon): A zippy touch that helps tie the filling flavors together and adds moisture.
- Salt and black pepper to taste: Essential for drawing out the natural flavors in both lamb and filling.
- Fresh spinach (1 cup): A fresh, vibrant burst of color and a healthy leafy base for the stuffing.
- Sun-dried tomatoes in oil (1/2 cup, chopped): Tangy, sweet gems that add chewiness and a beautiful color contrast.
- Crumbled feta cheese (1/2 cup): Creamy and briny, this cheese adds a Mediterranean twist and a rounded richness.
- Kitchen twine for tying: Keeps the roll snug and that gorgeous filling right where it belongs.
How to Make Stuffed Leg of Lamb
Step 1: Prep the Lamb
Preheat your oven to 375°F (190°C) so it’s piping hot when you’re ready to roast. Lay the butterflied leg of lamb flat on your cutting board, with the fat side facing down. This gives you a nice, even surface to layer in all that delicious filling. Be generous with salt and pepper on both sides—the seasoning is key to flavorful meat.
Step 2: Make the Herb Mixture
Grab a bowl and mix together olive oil, minced garlic, chopped rosemary, thyme leaves, and Dijon mustard. You’ll notice that the aroma starts blooming right away—it’s the promise of all the flavor to come. Take half of this mixture and rub it over the inside of the lamb, ensuring every nook gets coated.
Step 3: Assemble the Filling
Time for the fun part! Evenly scatter the fresh spinach leaves across the lamb, followed by the chopped sun-dried tomatoes, and finish with a snowy layer of crumbled feta cheese. Try to keep the filling away from the very edges so it won’t spill out when rolling.
Step 4: Roll and Secure
With steady hands, roll up the lamb as tightly as possible, encasing all the filling. Use kitchen twine to tie the roast securely at 2-inch intervals. This keeps everything compact and helps your Stuffed Leg of Lamb hold its gorgeous shape while roasting.
Step 5: Season the Outside
Now, take the rest of your herb mixture and massage it lovingly over the outside of the rolled lamb. Not only does this create a savory crust, but it also fills your kitchen with tempting scents while roasting.
Step 6: Roast to Perfection
Place the lamb seam side down on a rack in your roasting pan. Slide it into the preheated oven and roast for 1 hour 15 minutes to 1 hour 30 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare. Let it rest for at least 15 minutes—this is crucial, as it lets the juices redistribute, keeping your Stuffed Leg of Lamb juicy and easier to slice.
How to Serve Stuffed Leg of Lamb
Garnishes
Sprinkle freshly chopped parsley or more rosemary over the finished slices for a pop of color and extra fragrance. A squeeze of fresh lemon right before serving adds a lovely tang that brightens every bite of Stuffed Leg of Lamb.
Side Dishes
This main dish shines alongside sides like classic roasted potatoes, buttery green beans, or a bright Greek salad. I also love serving it with orzo tossed in olive oil and lemon—it’s the perfect way to soak up all those herby pan juices from the Stuffed Leg of Lamb.
Creative Ways to Present
If you’re hosting, arrange the sliced Stuffed Leg of Lamb on a big platter over a bed of greens or herbed couscous. Scatter pomegranate seeds or edible flowers for a festive look, or present it sliced in a spiral so everyone can see that gorgeous, colorful filling at first glance.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices snugly in foil or an airtight container and store in the refrigerator. The flavors actually get even better overnight, and you’ll have a ready-to-go lunch or dinner for days to come.
Freezing
If you want to freeze your Stuffed Leg of Lamb (either whole or sliced), let it cool completely first. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
To reheat, put slices in a baking dish with a splash of broth or water, then cover with foil and warm gently in a 325°F oven until heated through. This keeps the meat tender and the filling from drying out.
FAQs
Can I prepare Stuffed Leg of Lamb ahead of time?
Absolutely! You can stuff, roll, and tie the lamb up to a day ahead. Just refrigerate it tightly wrapped, and roast it on the day you plan to serve for maximum freshness and flavor.
What internal temperature should lamb reach?
For juicy, pink meat, roast until the center reaches 135°F (57°C) for medium-rare. If you prefer it more well done, go for 145°F, but keep in mind it will continue cooking as it rests.
Can I swap the filling ingredients?
Definitely! Try goat cheese or ricotta instead of feta, or use arugula in place of spinach. Olives or toasted pine nuts are fantastic additions too; feel free to make it your own.
What can I do if I don’t have kitchen twine?
If you’re out of twine, toothpicks can help secure the rolled lamb in a pinch. Just remember to remove them before serving!
How do I get neat slices of Stuffed Leg of Lamb?
For the cleanest slices, let your lamb rest at least 15 minutes before cutting with a sharp carving knife. This prevents the filling from spilling out and keeps every portion picture-perfect.
Final Thoughts
Whether you’re celebrating a special occasion or just spicing up your Sunday roast routine, Stuffed Leg of Lamb is bound to steal the show. Give it a try—you’ll be amazed by how easy it is to pull off, and your guests will be asking for the recipe long after the last bite is gone!
Print
Stuffed Leg of Lamb Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Stuffed Leg of Lamb recipe is a show-stopping centerpiece for any special occasion. A butterflied leg of lamb is filled with a flavorful mixture of spinach, sun-dried tomatoes, and feta cheese, then rolled and roasted to tender perfection. The result is a succulent and savory dish that will impress your guests.
Ingredients
Main Ingredients:
- 1 boneless leg of lamb (about 4–5 pounds), butterflied
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Stuffing:
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1/2 cup crumbled feta cheese
Additional:
- Kitchen twine for tying
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Season the lamb: Season the butterflied leg of lamb with salt and pepper on both sides.
- Prepare herb mixture: In a small bowl, combine olive oil, garlic, rosemary, thyme, and Dijon mustard. Rub half of this mixture inside the lamb.
- Stuff the lamb: Layer spinach, sun-dried tomatoes, and feta over the lamb. Roll tightly and tie with kitchen twine.
- Roast the lamb: Place on a rack in a roasting pan and roast for 1 hour 15 minutes to 1 hour 30 minutes.
- Rest and serve: Let the lamb rest for 15 minutes before slicing and serving.
Notes
- For easier slicing, let the lamb rest fully before cutting.
- You can prepare the lamb a day ahead and refrigerate until ready to roast.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 420
- Sugar: 1g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 115mg
