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How To make Stuffed Leg Of Lamb
5 pound boneless leg of lamb
Smashed peeled garlic 2 teaspoons chopped fresh rosemary
Stuffing (see recipe above) 1/4 cup red wine
3/4 cup brown stock or beef broth
1 pound peeled, seeded and chopped tomatoes
1 tablespoon slivered pitted olives
Chopped parsley
Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary.
Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.
Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley
How To make Stuffed Leg Of Lamb's Videos
Roasted Leg of Lamb Stuffed with Spinach & Feta
Get this recipe on my website: dimitrasdishes.com
Serves 4-6:
1 (5 pound) boneless leg of lamb
3 pounds potatoes, quartered
For the stuffing:
• 3 scallions, finely chopped
• 2-3 tablespoons olive oil
• 2 cloves garlic, grated
• 8 ounces spinach leaves, chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon finely chopped mint
• 4-5 ounces feta cheese
• ¼ cup pine nuts
For the marinade:
• ¼ cup freshly squeezed lemon juice
• 1/3 cup olive oil
• 2 garlic cloves, grated
• ½ teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh rosemary leaves
Preheat the oven to 350 °F, 180 °C.
Combine all of the marinade ingredients in a mixing bowl and whisk well to combine.
Place the lamb on a baking tray and open it up. Cut some slits through the thick parts of the meat.
Pour the marinade over the lamb and season both sides with salt and pepper. Set aside while the stuffing is made or cover with plastic wrap and refrigerate up to 12 hours.
Place a large pan over medium heat and toast the pine nuts until fragrant. About 5-7 minutes.
Put the toasted pine nuts into a large mixing bowl.
Combine the olive oil and scallions into the pan and cook until soft over medium heat. About 5 minutes. Add the grated garlic and heat through for a few seconds. Take care not to burn it.
Add the chopped spinach to the pan and cook until it wilts.
Place the spinach and scallion mixture into the mixing bowl and crumble the feta cheese into it. Fold in the mint and season with salt and pepper.
Spread the spinach stuffing over the lamb filling all of the cuts.
Roll up the lamb and tie with kitchen twine at one-inch intervals.
Place the quartered potatoes in a baking pan and pour about ¼ cup lemon juice over them. Season them with salt, pepper, and oregano.
Place the stuffed lamb in the center of the baking pan between the potatoes.
Pour the leftover marinade over the lamb and season with salt and pepper.
Cover with parchment paper then with aluminum foil.
Bake covered for 2 hours.
Remove pan from oven and uncover.
Raise the temperature to 425 °F and roast for about 30 minutes more or until golden.
Tip: Use an oven safe meat thermometer to cook the lamb to your liking. This recipe will produce a well-done lamb. Follow the temperature gage to cook to your liking.
Allow the meat to rest at least 15 minutes. Cut the twine and discard.
Slice and serve with a yogurt cucumber salad.
Enjoy!
Cucumber Salad:
1 large English cucumber, chopped
2 cups yogurt
¼ cup sour cream
1 tablespoon finely chopped fresh mint
Salt and pepper to taste
Combine all of the ingredients together in a bowl and mix well. Keep refrigerated until ready to serve.
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Lamb Recipes For Easter Sunday | Gordon Ramsay
It's Easter Sunday! Here are some mouth-watering lamb recipes for you.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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How to Stuff & Roll a Lamb Roast Like a Pro | Cook with Curtis Stone | Coles
Curtis shows us how to cook the perfect lamb roast in the oven using a boneless leg of lamb. Follow his tips on how to properly stuff, roll and tie the lamb, ready to be baked. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
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The Only Leg Of Lamb Recipe You’ll Ever Need
Stuffed Leg of Lamb from Lake Geneva Country Meats
This Easter, enjoy one of our delicious Stuffed Legs of Lamb. Watch Heather show you how easy our already prepared Stuffed Legs of Lamb are to make at home and share her tips for a beautiful presentation. Call us now at 262-248-3339 to order yours before we run out!
For complete directions and pictures, visit our website: