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
Scale
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
